|1.||Flour Profiteroles||150 gram|
|2.||Chicken egg Profiteroles||5 PC.|
|3.||Milk Profiteroles||125 Ml|
|4.||Butter Profiteroles||100 gram|
|5.||Salt Profiteroles||1/2 Tsp|
|6.||Sugar Profiteroles||1 Tsp|
|7.||Cottage cheese Filling||400 gram|
|8.||Creamy Filling||150 Ml|
|9.||Garlic Filling||1 Tsp|
|10.||Thyme Filling||1 Tsp|
|11.||Rosemary Filling||1/2 Tsp|
|12.||Paprika Filling||1/2 Tsp|
1 . Stage
2 . Stage
Mix the milk, water, salt and sugar in a saucepan. Place on a low heat, bring to a boil. The milk and the sugar should be mixed together in a saucepan with a wooden spoon until a thick mass with no lumps of flour is obtained.
3 . Stage
Put the pan back on the heat. While stirring, gently sear the dough for 1 minute. Transfer the dough to a bowl. One at a time add the eggs, beating intensely with a wooden spoon. The resulting dough should be viscous, smooth and shiny.
4 . Stage
Using a teaspoon or a pastry bag with a round tip with a diameter of 1 cm, place the walnut-sized balls 5 cm apart on a parchment-lined baking sheet, brush them with an egg whipped with milk. Bake in a preheated 190°C oven for 20-25 minutes until crispy and brown. Make side notches in the profiteroles and cool.
5 . Stage
For the filling, mix all the ingredients until smooth. Place in a piping bag and fill all the profiteroles with the cheese filling. Place in the refrigerator for 4 hours, then serve.