Profiteroles

Little Cream Puffs

Preparation info

    • Difficulty

      Medium

Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Method

  1. 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