Profiteroles (Choux Puffs)

Recipe by nomnom
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READY IN: 40mins
YIELD: 60 puffs
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Bring water and butter to a boil 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 the pan (about 2 minutes) remove pan from heat and add eggs, 1 at a time (2 egg whites at a time), stirring vigorously after each addition until smooth preheat oven to 425*F.
  • Transfer dough to a pastry bag (I used a ziplock with a snipped end perfectly) and pipe mounds 1/3 inch in diameter about 1/2 inch apart on 2 large baking sheets lined with parchment.
  • Gently flatten tips of mounds with a moist fingertip.
  • Bake 1 sheet at a time, in middle of oven until golden brown and cooked through, 12-15 minutes.
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