Рет қаралды 118,815
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For the profiterole dough;
125 g butter
200ml water
200ml water glass of flour
1 teaspoon of salt
For the cream
500ml milk
100ml sugar
3 tablespoons of flour
1 egg
4 eggs
The chocolates I use for sauces;
Callebaut orange chocolate flake
Callebaut lemon flake chocolate
Ülker Golden Chocolate (Caramel White Chocolate)
Elite raspberry white chocolate
Chocolate milk
White chocolate
Measuring ganache for sauces:
40 ml liquid cream
60 g chocolate