Very good! Easy to make, freezes well, plus fun to eat. For Americans, bake at 425 degrees Fahrenheit for first stage, and 390 degrees Fahrenheit for second stage. Thanks **Jubes** for sharing.
I've made choux pastry before and was indifferent with the result. These were perfect!!!! The combination of ingredients is just right. I got 12 egg sized profiteroles from the recipe. I have frozen 1/2 to use for future and I will be following the tips for crisping up. Thanks for a very successful recipe **Jubes**
I've always wanted to make eclairs. This was so easy that I now have a signature dessert.
My husband is very picky, especially as he is allergic to chocolate. I made these, filled with cream and topped with white chocolate. He loved it. A perfect choux pastry recipe.
This is a KEEPER! I really like the texture and taste! I added a little sugar and salt to it.