Compound:
- 250 grams margarine for baking
- 2 cups wheat flour
- 10 eggs
- 2 glasses of water
- salt to taste
Cooking:
- Pour water into a saucepan, salt a little and put margarine.
- When the water boils, add flour, stirring all the time.
- Reduce the fire to a minimum.
- Knead the dough until smooth.
- Remove the saucepan from the stove, cool.
- Whisking constantly, beat in one egg at a time. The dough should become elastic.
- Put a sheet of parchment paper on a baking sheet, grease with oil.
- Wet a spoon in cold water and spread the dough on a baking sheet with small lumps.
- Bake for 10 minutes at 200 degrees, then reduce to 180 degrees and bake until golden, about 15 minutes. DO NOT open the oven, otherwise the profiteroles will not rise.
- Remove the baking sheet from the oven, cool the profiteroles without removing from the baking sheet.
- You can start ready-made profiteroles with any filling: meat, cottage cheese, salad, cream, etc.
PS Spread the dough at a distance of 5-6 cm from each other, as during baking the profiteroles will increase significantly in volume.
