- unsalted butter - 1/2 cup
- water - 1 glass
- salt - 1/4 teaspoons
- flour - 1 cup
- eggs - 4 pieces
- ice cream - 1 To taste
- unsalted butter - 1/2 cups (caramel sauce)
- brown sugar - 1 cup (caramel sauce)
- salt - 1/2 teaspoonfuls (caramel sauce)
- fatty cream - 2/3 Cups (caramel sauce)
- rum - 1 st. spoon ((or 1 teaspoon of vanilla extract) caramel sauce)
1. Preheat the oven to 200 degrees and vystelit 2 trays of parchment paper. In a medium saucepan mix the oil, water and salt. Cook over medium heat, stirring, until the butter melts. When the oil has melted, bring the mixture to a boil. Remove from heat and add flour, stirring well with a wooden spoon until the dough turns out. Return the pan to the fire and cook, stirring, for 1 more minute. Put the dough in a bowl and whisk with a mixer at medium speed for about a minute to cool it. In a small bowl, beat the eggs. Add egg into the dough in three sets and beat with a mixer at medium speed. Fill the pastry bag with the round tip and squeeze out a small slides of dough on the baking sheet, about 3.5-5 cm in diameter, leaving a distance of 5 cm between them. 2. Bake profiteroles for 20 minutes, then lower the temperature to 175 degrees and bake more 20 minutes. And, finally, lower the temperature of the oven to 150 degrees and bake for another 10 minutes, until golden brown. Allow to cool completely. 3. Prepare the caramel sauce. Melt butter in a medium saucepan over medium-high heat. Beat with sugar and salt. Cook the mixture for about 4 minutes, then slowly and gently pour the cream and rum. Reduce heat and cook until mixture becomes foamy, for 3 more minutes. Remove from heat and cover with lid. Let cool for about 10-15 minutes. 4. Fill profiteroles with ice cream, pour caramel sauce and serve.
Servings: 6-8