Cream puffs

Ingredients for 1 servings:

• ¼ liter of water
• 80 g butter or margarine
• 1 packet of vanilla sugar
• 1 pinch of salt
• 180 g flour
• 5 eggs
• Fat, for the tray
• sweet cream
• powdered sugar

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Bring the water, fat, vanilla sugar, and a pinch of salt to a boil in a saucepan. Remove the pan from the heat and add the flour all at once. Stir quickly until smooth, avoiding lumps. Return the pan to the heat and stir continuously over low heat until the mixture forms a ball. A white film should form on the bottom of the pan, indicating it’s burning. Remove the pan from the heat, stir in an egg, and let the dough cool for 5 minutes. Gradually fold in the remaining beaten eggs. The dough should finally be shiny and stick to a spoon. Using two tablespoons, form round balls and place them on a lightly greased baking sheet. Sprinkle the sheet with water and bake the dough on the middle shelf of a preheated oven at 220°C for about 35 minutes, without opening the oven door, as otherwise the dough will collapse immediately (fan oven 180°C, gas mark 5 or 6). Cut open the hot profiteroles with scissors and let them cool. Fill the profiteroles with whipped cream. Dust with powdered sugar. Sprinkle the baking tray with water to create steam during baking, which helps the pastries rise even more.