Petites Profiteroles

Tiny Cream Puffs for Soup

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

Make dots of dough about ¼ inch round. Use a paper bag with a ¼-inch opening. Make as many as are needed, t