PROFITEROLES
Steps:
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Heat the water, sugar, salt, and butter in a small saucepan, stirring, until the butter is melted. Remove from the heat and dump in the flour all at once. Stir briskly until the mixture is smooth and pulls away from the sides of the pan.
- Allow the dough to cool for 2 minutes, then briskly beat in the eggs, one at a time, until smooth and shiny.
- Using two spoons, scoop up a mound of dough roughly the size of an unshelled walnut with one spoon and scrape it off with the other spoon onto the baking sheet (or you can use a pastry bag or spring-loaded ice cream scoop). Place the mounds, evenly spaced, on the baking sheet. Lightly beat the egg yolk and milk together and brush the top of each mound with some of the egg yolk glaze.
- Bake the cream puffs for 30 minutes, or until puffed and well browned. Turn off the oven and leave them in for another 5 minutes.
- Storage
- The cream puffs are best eaten the same day they're made. Once cooled, they can be frozen in a zip-top freezer bag for up to 1 month. Defrost at room temperature, then warm briefly on a baking sheet in a moderate oven until crisp again.
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Mohammad Chaker
chaker_mohammad@yahoo.comThese profiteroles were delicious! I will definitely be making them again.
Falak shair khan 786 jan
falaks62@aol.comThe filling was a bit too runny, but the choux pastry was perfect.
Joshua Reed
joshua-reed@hotmail.comThese profiteroles were a bit too eggy for my taste, but overall they were still very good.
Muhammad Gulbaaz Khan
g@hotmail.comI've never made profiteroles before, but this recipe made it easy. They turned out great and I will definitely be making them again.
Panna Hossain
panna68@gmail.comThese profiteroles were a bit challenging to make, but they were worth the effort. They were the perfect dessert for my special occasion dinner.
Diwakar Baral
diwakar.baral@gmail.comI made these profiteroles for my kids and they loved them! They are now my go-to dessert for birthday parties.
Lazhar English
el9@hotmail.frThese profiteroles were the perfect dessert for my party. They were elegant and delicious.
Positive Side
positive.s@gmail.comYum!
Ibrahim Hanafi
h87@yahoo.comEasy to follow recipe and delicious results!
Saroj Kc
kc@aol.comThese profiteroles were amazing! I will definitely be making them again.
Mampa Boy
boymampa23@aol.comThe choux pastry was a bit dry, but the filling was delicious.
Rao Asim
asim36@yahoo.comThe profiteroles were a bit too sweet for my taste, but overall they were still very good.
Hanako Yoo
h-yoo@gmail.comThese profiteroles were a bit time-consuming to make, but they were definitely worth the effort. They were absolutely delicious!
Josbren Joseph
jjosbren@hotmail.comI've made profiteroles before, but this recipe is by far the best. The choux pastry was easy to work with and the filling was smooth and creamy.
Rimon Rana
r@yahoo.comThese profiteroles were so easy to make and they turned out perfect! I followed the recipe exactly and they came out light, airy, and filled with a delicious creamy filling.
King Ahmee
king-ahmee96@yahoo.comI made these profiteroles for my family and they loved them! The choux pastry was crispy on the outside and soft on the inside, and the filling was rich and creamy.
Sonam moghal Sonam
s61@gmail.comThese profiteroles were a hit at my dinner party! They were light, airy, and filled with a delicious creamy filling. My guests couldn't get enough of them.