For profiteroles, any fresh or frozen berries are suitable, which will not produce much juice. The dough is ready when it stops sticking to the spoon and calmly moves away from the sides of the pan. Do not add all the eggs to the dough at once, it will be very difficult to knead until smooth. When baking profiteroles, you must not open the oven for the first 15-20 minutes, otherwise the profiteroles will fall off.
Prepare all the necessary ingredients for making profiteroles with berries. Berries, I have black currants and strawberries, wash and dry.
Pour water into a saucepan and bring to a boil over medium heat. Season with salt, add butter and cook until smooth.
Pour the sifted flour into a saucepan and mix quickly until smooth.
Continue to cook the dough, stirring for 1-2 minutes. Remove from heat and let cool to room temperature.
Add eggs to the dough one at a time, kneading until smooth each time.
Line a baking sheet with baking paper or a baking mat. Scoop the profiteroles out of a pastry bag or scoop up the balls with a tablespoon.
Place the profiteroles in a hot oven and bake at 180 degrees for 30 minutes, until golden brown. After a while, remove them from the oven and cool completely.
Put the berries in a bowl if large ones can be cut. Add sour cream and stir. This will keep the berries better. But you can do without it.
Cut off the tops of the profiteroles and fill the inner cavity with the berry mass. Close the top with the cut part.
Sprinkle the profiteroles with powdered sugar if desired and serve.
Categories: Diet recipes