Hors D’oeuvre Profiterole Shells

Preparation info
  • Varies according to size, about

    48 pieces

    • Difficulty

      Easy

Appears in
Professional Garde Manger: A Comprehensive Guide to Cold Food Preparation

By Jaclyn Pestka, Wayne Gisslen and Lou Sackett

Published 2010

  • About

Ingredients

Ingredients U.S. Metric
Choux Paste

Method

Procedure

Preparation

  1. Preheat an oven to 400°F (200°C). If you are preparing multiple batches, preheat a separate oven to 225°F (100°C)