PROFITEROLES

The profiteroles are some Berliners made with a special pasta called choux pastry and which are filled with the ingredients to taste that can be ice cream, chocolate, cream, and so on. There are also options that can also be eaten although it is not the most usual.
This delicious dessert is used in the kitchens of several countries. In the Spanish, profiteroles are used as a dessert; However, the origin of these small Berliners filled with pleasure seems to be in France and the date of the Renaissance.
Although little is known with certainty about the origin of profiteroles, there is a story that tells that this was really the origin of France but that it was an Italian who introduced it: Catherine de Médici, after having married Henry II of France and having become queen, taken to France from the land where she was born, not only her recipes, but also her chefs, among them, Popelini who created in 1540 the choux pasta that became popular in France and with it the profiteroles.

The ingredients to generate this delicious recipe are:

• 250 ml of milk
  -100 gr of butter
• 5 gr salt
• 5 gr of sugar
• 150 gr of flour
• 4 egg yolks

In a pot or saucepan not very large and easy to handle, we will pour milk, butter, salt and sugar; We light the fire and barely observe the first bubbles of boiling, lower the temperature to low heat and add the previously closed flour and start mixing with a wooden spoon until a well-integrated ball of dough forms.
The next step is to change the container, let the dough cool and then add the eggs of a single, mix with the wooden spoon until it is a creamy mixture. Then you will pass this preparation to a sleeve and prepare a piece on the tray before they stick during cooking. Bake at 200 ° C. The cooking time of the profiteroles varies according to their size.