PETIT-CHOUER (13-15 profiteroles)
(from Swedish cook book "Sju sorters kakor")
(for printable recipe click here)
3 dl water
pinch of salt
100 g unsalted butter
2 dl all-purpose flour
1 small packet French vanilla pudding prepared in 1 cup milk
1 small packet chocolate pudding prepared in 1 cup milk
confectioners' sugar for top sprinkling
Lightly oil or cover a baking sheet with parchment paper.
Preheat oven to 425*F.
In a pot, bring to boil water with a pinch of salt. Add butter and let it melt. Stir in flour and stir until a dough ball forms. Remove from heat, transfer into a bowl (not plastic), and the dough ball cool down a bit. Now it is time for some hard work. Stir one egg at a time into the cooked dough, making sure that you incorporate egg completely before adding another egg.
I didn't pipe my dough, I just scooped the dough onto the baking sheet with the help of mu ice-cream scoop.
Bake on the middle rack for 20 minutes and do not open the oven for the first 10 minutes. This dough is very sensitive. After 20 minutes turn the oven down and let the profiteroles in the oven for additional 5 minutes to dry out a bit. Pull them out of the oven and let them cool completely before filling.
Cut the profiteroles in half and fill them with prepared pudding, sprinkle with confectioners' sugar, and serve!