Profiteroles

A recipe from Leah Molodaya's video "Rules for Organizing a Party". This recipe for éclairs or profiteroles is from Talia Abaev; for me, such a complicated recipe is an insurmountable barrier😊

Place a small saucepan containing water, salt, and butter cut into pieces over the heat, and heat it.

By the time the water boils, the butter should have melted. Add all the flour to the water at once and very quickly, within 1–2 minutes, mix the dough with a wooden spatula.

You should have a large, nicely formed ball of dough. Remove the saucepan from the heat and let the dough cool.

Add one egg and stir vigorously. The dough will begin to separate, but you need to make it smooth again.

Add the second egg, continuing to stir and beat the dough. Do the same with the third egg.

Using a piping bag, pipe balls onto a greased baking tray, leaving plenty of space between them.

Bake the profiteroles for 20–35 minutes in an oven preheated to 180–220 °C, and leave them for half an hour to an hour.

Fill the profiteroles with chocolate cream.