In a bowl mix the strawberries with the sugar and rum and leave covered to defrost. Heat oven to 230 degrees. Bring to a boil the water with butter and salt. One-time throw the sifted flour and beat vigorously until the dough is off the bottom of the pileup forming a ball.
Place dough in a bowl. Let it cool slightly and add eggs one to one. Put the dough in a sleeve pastry with large round nozzle and form with it 16 small roses on the plate. Cook them 20 minutes to half-height.
Let cool the profiteroles and a cap cut into each. Fill the bottom halves with strawberries. Assemble the cream together with sugar.
Cut slices of ice cream with a palette and place them on strawberries. With sleeve pastry. form mounds of cream over ice cream. Petits choux caps put on top and sprinkle with powdered sugar sifted.
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