Servings: 8

Time for preparing: 1 hour

INGREDIENTS:

wheat flour 150 g

butter 50 g

large chicken eggs 4 pcs.

baking powder 2 years

salt 1 pinch

fat cream 400 g

Strawberry 300 g

vanilla sugar 2 sachets

powdered sugar 2 tbsp.

PREPARATION:

Prepare the choux pastry: pour 250 ml of water into a saucepan, add oil and salt, bring to a boil. Pour flour into boiling water with constant stirring and grind the dough over low heat until a smooth and shiny mass without lumps.

Remove the pan from heat, let the dough cool slightly, then beat in the eggs one at a time. Knead the mixture after each egg. Add baking powder at the end.

Fill a piping bag with the large star-shaped attachment with the dough. Place parchment paper on a baking sheet. Squeeze the dough out of the cornet onto a baking sheet at a distance from each other (the cakes will increase during baking).

Place the baking sheet in an oven preheated to 225 ° C for 10-15 minutes. Do not open the door while baking, otherwise the profiteroles will fall off.

For the filling, combine the cream and vanilla sugar and beat with a mixer until crisp peaks. Rinse the berries, blot with paper towels, remove the stalks. Cut into pieces.

Cool the finished cakes. Using a sharp knife, cut off the "caps" from the profiteroles. Fill a pastry bag with the cream and squeeze onto the cakes. Place the berries in the cream and cover with the top halves of the profiteroles. Sprinkle the profiteroles with powdered sugar and refrigerate before serving.