Petites Profiteroles
This recipe is an accompaniment Tomato and Celery-Infused Beef Consommé with Tiny Choux Puffs You'll need only about one third of the profiteroles to go with the consommé; freeze the extras and serve them for dessert at your next dinner party with ice cream and chocolate sauce.
Active time: 20 min Start to finish: 40 min
• Profiteroles may be made ahead: Cool completely, then keep in an airtight container at room temperature 2 days or freeze 1 month. Bring to room temperature and heat in a 350°F oven 5 minutes to recrisp.
Recipe information
Yield
Makes 90 (1/2-inch) profiteroles
Ingredients
Preparation
Step 1
Bring water to a boil with butter and salt in a 2-quart heavy saucepan over high heat, then reduce heat to moderate. Add flour all at once and cook, stirring vigorously with a wooden spoon, until mixture pulls away from side of pan, about 2 minutes.
Step 2
Remove pan from heat and add eggs 1 at a time, stirring vigorously after each addition until mixture is smooth.
Step 3
Preheat oven to 425°F.
Step 4
Transfer dough to pastry bag and pipe mounds, 1/3 inch in diameter, about 1/2 inch apart on 2 greased large baking sheets. Gently flatten tips of mounds with a fingertip dipped in water. Bake, 1 sheet at a time, in middle of oven until golden brown and cooked through, 12 to 15 minutes.
