Profiteroles De Noel – Stuffed Small Oven Pastry

Prepare: Draw a circle of 20 cm ø in a corner of a baking paper, place the paper upside down on a baking tray.

Scald dough: Bring all ingredients up to and including sugar to a boil in a frying pan, reduce temperature. Add flour all at once. Stir with a ladle until a smooth dough ball forms and pulls away from the bottom of the pan, set skillet aside, cool slightly. Stir in eggs in batches. Dough should be soft but not runny.

Shaping: Fill batter into a piping bag fitted with a large smooth nozzle. For the dough base, pipe about 1/2 of the dough into the circle in a snail shape with about 1/2 inch between each strand of dough. Next to it, pipe mounds the size of a walnut with enough space between them. Keep the rest of the dough in the piping bag at room temperature.

Bake: Approx. 15 min. in the lower half of the oven heated to 180 °C, then 40 min. at 150 °C .

Total baking time: Approx. 55 min, never open the oven. Remove the dough base and balls. Increase temperature to 180 °C. Pipe the remaining dough one more time into mounds (about 35 in total) and bake. Then dry the base and balls in the turned off, slightly open oven for about 1 hour.

Egg liqueur filling: Mix well all ingredients up to and including egg liqueur. Fill into a piping bag with a fine, smooth nozzle. Use this to poke a small hole in the bottom of the balls, squirt filling in.

Shape: Place base on cake plate, K

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