Swedish Profiteroles

The Swedish Profiteroles recipe evolved from a popular Swedish pastry known as Maria Bollar, or “Maria Balls,” strictly translated. One of the many pastries made with pâte à choux, Maria Bollar are not as well known as éclairs, cream puffs, profiteroles, and Paris-Brest. The unusual-looking cracked surface on top makes people want to try them, and then it’s too late—they’re hooked. The soft filling coupled with the sweet, crunchy topping makes an irresistible combination.