You will need: For dough: 170 ml warm water, 100 ml oil (or margarine), 2 eggs FOr cream: 600 ml milk, 60 g (4 tablespoon)sugar The dough mixture: Put the dough mixture in the bowl, add 170 ml of hot water, 100 g oil (or melted margarine), and gently mix with an electric... show more You will need: For dough: 170 ml warm water, 100 ml oil (or margarine), 2 eggs FOr cream: 600 ml milk, 60 g (4 tablespoon)sugar The dough mixture: Put the dough mixture in the bowl, add 170 ml of hot water, 100 g oil (or melted margarine), and gently mix with an electric mixer until the dough starts separating from the dish. Allow it to cool and then stir in 2 eggs. With a spoon, or with the help of bags for extrusion, shape the dough into walnut-sized forms and place them in a greased sheet making sure that you leave enough space between so they don't come together while baking (4 rows x 5). Bake for about 35 minutes at a temperature of 200 ° C in a preheated oven. While cooking, do not open the oven. Mixture for cream: In 6 dl of boiled cold milk (about 15 ° C), add 3-5 tablespoons sugar and cream powder and stir. Continue to mix with an electric mixer (maximum speed) for 3 minutes. Slice the baked and cooled profiteroles just above the middle, fill with cream and sprinkle with powdered sugar.

• Storage: keep in a cool and dry place.
• Shelf life: 9 months.
• Packaging: 250 g.

Mixture for the dough: Wheat flour, corn starch, egg white powder, raising agents (sodium hydrogen carbonate, disodium diphosphate), salt. Mixture for cream: modified starch, skimmed milk powder, sugar, fully hydrogenated vegetable fat (palm, coconut), glucose syrup, emulsifier (E 472a), maltodextrine, milk proteins, thickener (carrageenan), color (beta-carotene, paprika oleoresin), flavor.