Stuffed Profiteroles

Summary

Ingredients

For the dough:

• 0.25 liter ¼ water
• 1 pinch (s) salt
• 50 g butter
• 150 grams flour
• 4 medium egg (s)

For the filling:

• 400 g cream
• 1 tablespoon sugar
• 1 tablespoon vanilla sugar
• 2 packs cream stabilizer
• possibly powdered sugar for dusting

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Instructions

1. Put the water, salt and butter in a saucepan and bring to the boil. Then take it off the plate. Stir in the flour and place back on the plate. Burn off, i.e. heat with a wooden spoon, stirring constantly, until the dough has become a lump and is a light layer on the bottom. Remove from the plate again and let cool down.
2. Whisk eggs one by one and stir in until the dough falls off the spoon in tips (if in doubt, leave out the last egg or only use half of it).
3. Preheat the oven to 220 ° C and place a bowl of hot water in the bottom of the oven so that water vapor can build up.
4. Line a baking sheet with parchment paper and use teaspoons to form small piles. Place on the baking sheet, making sure there is enough space! Put in the oven and bake for about 30 minutes - under no circumstances open the oven during this time!
5. After baking, cut the cream puffs horizontally with scissors as soon as possible and let them cool.
6. Just before serving, whip the cream with the cream stabilizer, sugar and vanilla sugar until stiff and fill the cream puffs with a syringe or a spoon.
7. Dust with icing sugar if you like and serve immediately.