• 1/2 teaspoon (2 ml) salt
  • 1 cup (250 ml) water
  • 1/2 cup (125 ml) butter
  • 3 large eggs
  • Dora Custard filling
  • Dora chocolate hazelnut Spread


  • Preheat oven to 425°F.
  • Mix flour and salt. Book.
  • In a saucepan, bring water and butter to a boil. Reduce heat to a minimum.
  • Add the flour and beat vigorously, until the dough forms a ball and it separates from the sides of the pan.
  • Remove from heat and let cool for 3 minutes.
  • Add the eggs one by one, beating well after each addition.
  • Drop dough by teaspoons (to make little balls) on a baking sheet.
  • Butter, spacing them 2″ (5 cm).
  • Bake for 15 minutes then reduce the oven heat to 350°F.
  • Cook 20 to 25 minutes until the sprouts are firm. Let cool.
  • Make a gash in the small sprout and insert custard Dora inside each sprout
  • Put chocolate hazelnut spread Dora on each of sprouts to hide the cut and add the icing.