Lou Sackett, Jaclyn Pestka, Wayne Gisslen

Hors D’oeuvre Profiterole Shells

Name: Hors D’oeuvre Profiterole Shells
Yield: Varies according to size, about 48 pieces
Cuisine: American
Ingredients: egg; choux paste

Preparation info

Varies according to size, about
48 pieces

Difficulty
Easy

Appears in

Professional Garde Manger

By Jaclyn Pestka , Wayne Gisslen and Lou Sackett

Published 2010

About

Ingredients

Ingredients	U.S.	Metric
*Choux Paste*

Americas
United States
Pastry
Vegetarian

Method

Procedure

Preparation

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