PROFITEROLES

Profiteroles image

These easy, do-ahead puffs can go directly into the oven from the freezer. The same profiteroles recipe can also be used to prepare eclairs, gougeres (puffs filled with cheese), and cream puffs.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes

Yield Makes 24 small puffs

Number Of Ingredients 5

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Ingredients

1 cup all-purpose flour
1/4 teaspoon coarse salt
1 cup water
8 tablespoons unsalted butter (1 stick), cut into small pieces
5 large eggs, at room temperature

Steps:

Preheat the oven to 400 degrees. Prepare a pastry bag with a 1/2-inch tip (optional).
In a small bowl, whisk together the flour and salt. Place the water and butter in a medium saucepan and bring to a boil. Add the flour mixture and beat vigorously with a wooden spoon for several seconds, until the dough is smooth, pulls away from the sides of the pan, and begins to form a ball. Remove the pan from the heat. Cool the dough for a couple of minutes. Beat in the eggs one at a time, until smooth and glossy, 1 to 2 minutes.
Place the dough in the pastry bag. (Alternatively, you can use a spoon to form the puffs.) Grease 2 rimmed baking sheets or line with baking parchment. Pipe the desired shapes onto the baking sheets. The dough can be frozen at this point on the tray then collected into freezer bags and sealed.
For small (1 1/2-inch) puffs, bake for 10 to 12 minutes. For a standard eclair shape, bake for 10 minutes then raise the heat to 425 degrees and continue baking for 15 minutes total, or until puffed up, golden brown, and firm to the touch. Cool completely on a wire rack.

Nyeguh Wisdom Fanweh

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I've never made profiteroles before, but this recipe made it easy. They turned out great!

ranadilshad ranadilshad

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These profiteroles were amazing! They were the perfect dessert for my dinner party.

Joseph Mulusa

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I'm not sure what I did wrong, but my profiteroles turned out flat. They didn't rise at all.

Boakye Sintim

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I made these profiteroles for my family and they loved them! They're definitely a keeper.

Julie Austin

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These profiteroles were a bit too sweet for my taste. I think I'll try reducing the amount of sugar next time.

lekan femi

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I've been looking for a good profiteroles recipe for a while now. I think I've finally found it!

Waheed Ahmed

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These profiteroles were a disaster. The choux pastry was tough and the filling was runny.

Christian Antonio

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I'm not a big fan of profiteroles, but I thought I'd give this recipe a try. I was pleasantly surprised! The profiteroles were light and fluffy, and the filling was delicious.

Kritika Kattel

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These profiteroles were perfect! They were light and airy, and the filling was rich and creamy. I will definitely be making them again.

Mirembe Agnes

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The profiteroles were delicious, but they were a bit too time-consuming to make. I think I'll only make them for special occasions.

Arob Ayon

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I made these profiteroles for a bake sale and they were a huge hit! Everyone loved them.

Madison Turner

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These profiteroles were a bit too eggy for my taste. I think I'll try a different recipe next time.

Laray Garmon

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I love profiteroles, but I've never made them before. This recipe was easy to follow and the results were amazing.

Alexia P

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These profiteroles were a great way to use up some leftover pastry cream. They were quick and easy to make, and they turned out beautifully.

Wolfy_ Lazy

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I had a hard time getting the choux pastry to rise. I'm not sure what I did wrong.

Malacho Collins

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The profiteroles were a bit too sweet for my taste, but overall they were still good.

Niah Ankrom

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These were delicious! I made them for my boyfriend's birthday and he loved them.

randy gordon

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I've made profiteroles many times before, but this recipe is by far the best. The choux pastry was light and airy, and the filling was rich and creamy.