Profiteroles

Name: Profiteroles
Cuisine: French
Ingredients: To fill these, find a crack in the shell, then make an incision with the point of a knife and squirt the filling into the profiterole from a pastry bag with a small nozzle. (To use a nozzle with a foil pastry bag, cut the tip from the foil cone before filling and then drop the nozzle into the opening. Tape foil and nozzle together to keep filling from oozing out as the bag is squeezed. (Remember to cut off the nozzle before discarding the bag.); Coat with mixture of 1 egg yolk and 2 tablespoons water. Bake about 15 minutes at 400 degrees and then at 350 degrees until crisp and brown. Stick with a wooden pick so steam can escape. Cool on racks when done.; Fill with Chocolate Crème Pâtissière and then coat the tops with melted chocolate or Chocolate Glace.; Squeeze Pâte à Chou dough from pastry bag onto greased cooky sheets in mounds the size of a walnut. (All puffs double in size.) Recipe makes about 6 dozen.

Little Cream Puffs

Preparation info

Difficulty
Medium

Appears in

Hows and Whys of French Cooking

By Alma Lach

Published 1974

About

Method

Squeeze Pâte à Chou dough from pastry bag onto greased cooky sheets in mounds the size of a walnut. (All puffs double in size.) Recipe makes about