Profiteroles

I suppose France is origin of this desert - one of World's favourite.

Ingredients:
1 cup water
60g butter
150g flour
1 teas baking powder
50 g corn/potato flour
4-6 eggs, depending on size

Filling:
400 ml milk
3 tbs custard powder, vanilla
3 tbs sugar
125 g butter
icing sugar for dusting

Method:
Preheat the oven to 180-190*C. Grease/line the baking sheet.
Put water and butter in a saucepan; bring to the boil. Mix the flours and baking powder, add to the boiling water - mix quickly until thick and starts to form into a ball. Cool, then add eggs (one by one) using mixer. You should get a thick smooth consistency. Pipe it onto a greased pan (approximately 1 tbs of dough) with a space between each one.
Bake for 10-15 min; profiteroles should be medium dark - don't open the door of the oven during the baking!
Meanwhile prepare your custard - cook it until thick, cool. Beat butter on a high speed, add cooled custard and beat for a couple minutes further/or until creamy and fluffy.
Cooled profiteroles cut in half (horizontally), and fill with prepared cream.
Dust with icing sugar.



Princes Krofne

Potrebno:
1/4 l vode
60 gr putera
150 gr brasna
50 gr gustina
1 kasicica praska za pecivo
4-6 jaja, zavisno o velicini
Krem:
1 puding od vanile (sa 4 kasike secera)
400 ml mlijeka
125 gr putera
secer u prahu za posuti

Nacin:
Ukljucite rernu (180-190*C), pripremite pleh za pecenje.
Stavite vodu i puter u serpu i prokljucajte. Saspite brasno, gustin i prasak za pecivo. Energeticno mijesajte dok se ne zgusne i ne pocne odvajati od serpe. Prohladite, a zatim dodajite jedno po jedno jaje, neprestano mijesajuci - treba da dobijete gusto, glatko tijesto. Oblikujte loptice velicine manjeg jajeta (sa spricom ili kasikom) na plehu sa razmakom. Pecite 10-15 min ili dok ne postanu srednje tamne - ne otvarajte rernu tokom pecenja!
Peceno ostaviti da se prohladi.
U medjuvremenu skuhajte puding, ohladite ga i umutite sa puterom.
Prerezite ohladjene krofne i filujte pripremljenim pudingom.
Pospite secerom u prahu.