493 Profiteroles for Soups

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Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

In the classical kitchen Profiteroles were nothing other than small balls of ordinary bread; not without reason in modem cooking chou paste Profiteroles are infinitely more delicate.

Profiteroles are piped out the size of hazelnuts and cooked in the same way as for all chou paste items. They should be cooked until very dry and then usually stuffed with an appropriate purée filling. Allow approximately 30 pieces per service of 10 persons.


Ingredients for making 100 Profiteroles

  • dl (12 fl oz or U.S. cups) water
  • 150 g (5 oz) butter
  • 8 g ( oz) salt
  • 220 g (8 oz) sifted flour
  • 5 medium eggs


The paste should be of a fairly firm consistency. For its preparation, see General Purpose Chou Paste.