Profiteroles are traditional French pastries with a wide variety of fillings. I offer you my version of profiteroles with the addition of flour from spelt, Provencal herbs and the original filling of soft cheese.
Preheat the oven to 200 degrees, and in the meantime take the dough.
In a saucepan pour water, spread oil, pour salt and sugar, put on a strong fire. Stirring, bring everything to a boil.
As soon as it boils, reduce the heat to a minimum, add the flour.
Thoroughly mixing, bring to uniformity.
Once the mixture has become homogeneous, remove it from the heat, allow to cool for 10 minutes and in turn stir in the dough 2 eggs. First, mix one egg, as soon as it is fully included in the dough, add the second egg and just as carefully mix it into the dough.
Eggs are fine for interfering with a spoon, but if you want you can use mixer.
Should get completely homogeneous, slightly viscous dough. Put it in a pastry bag and otkryvaem future profiteroles on a baking sheet, covered with baking paper, at a sufficient distance from each other.Bake in a preheated 200 degree oven for about 25-30 minutes without opening the oven door during baking. About 10-15 minutes after the start of baking, you can reduce the temperature to 180 degrees.
Ready profiteroles removed from the oven.
While the profiteroles are cooling, make the filling.Avocado and garlic you need to peel avocado cut into pieces, and the garlic through a press and put them in a container, convenient for work with a hand blender. In the same container put cheese and herbs. Smash all the ingredients of the filling hand blender to a paste.
In order to stuff profiteroles, you need to carefully cut them in half with a bread knife to get a "lid" and "bottom".
In the resulting blanks put the filling with a spoon, or a pastry bag, decorate the top with herbs, olives or simply cover with a "lid".