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"A rose is a rose is an onion." -Ernest Hemingway



These light, airy cream puffs couldn't be more delicious-- or much easier!

For about 20, you'll need:

+ one batch of Pâte à Choux
+ ice cream or softly whipped cream
+ chocolate sauce (optional)

Preheat oven to 400 degrees F. Put dough into a pastry bag (or a large zip-top bag, with one corner snipped off). Line a baking sheet with parchment paper, and gently pipe 20-24 balls of dough (each about 1" wide and 1 - 1 1/2" tall). Bake for 30-35 minutes; cool.

When the profiteroles are cool, slice each in half with a serrated knife (your knife should be parallel with the cutting board) and fill with cream. Drizzle chocolate sauce on top, and enjoy!

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