Winter Broth with Profiteroles

This caldo or broth is made in the historic city of Morella in Castellón, which stands 1500 metres above sea level. During the harsh winters, the city is often cut off by snow, providing the perfect opportunity to try this particular dish. Instead of the pasta generally used in the caldos in these parts — vermicelli, tiny star shapes and so on — this one uses little puffs of choux pastry. The original recipe makes the profiteroles just from water, oil, flour and salt, but I ha