Culinary Institute of America

Crabmeat and Avocado Profiteroles

Preparation info
  • Makes

    30 pieces

    • Difficulty

      Easy

Appears in
top 1000Baking & Pastry: Mastering the Art and Craft
Baking & Pastry

By Culinary Institute of America

Published 2015

  • About

Ingredients

Ingredient U.S. Metric
Pâte à Choux

Method

  1. Using a pastry bag fitted with a #5 plain tip, pipe the pâte à choux into 30 bulbs, 1½ in/4 cm in diameter, onto parchment-lined sheet pans. Brush lightly with egg wash.
  2. Bake at 360°F/182°C until the cracks formed in the pastries are no longer yellow, about