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Profitroli unsweetened
12 servings1 hour
Eggs - 4 pcs., Butter - 100 g, Wheat flour - 180 g, Salt - 0.5 tea liters, Water - 250 ml
Bring the water to the boil, melt the oil in the water and add the salt. 
Add the flour there. Mix thoroughly with a wooden spatula. 
As soon as the dough begins to move away from the walls, rolls into a lump, cook it for another couple of minutes and remove it from the heat. 
The dough should cool well so that the added eggs do not curl. 
Once the dough has cooled, start adding eggs one at a time. One was added, stirred until homogeneous, the following was added. Repeat the procedure with the remaining eggs. When all the eggs are added, the dough should be soft, airy and shiny. 
Heat the oven to 180ᵒS. Line the baking sheet with baking paper or grease. With a teaspoon or using a pastry syringe, place the dough on a baking sheet. Bake in the oven for about 35-45 minutes until golden brown. During baking, the oven does not need to be opened, otherwise the profiterols will fall, they will not become airy. 
Everything! Profitrolies are almost ready. Inside they must be hollow, just in order to fill them with all kinds of fillings. When the profiteroles cool a little, you can make an incision in them and fill them with filling. 