My mom recently saw an article about home made profiteroles. After looking at the recipe she thought it was very similar to a cream puff recipe she’s been using for decades. In fact it was in the first cookbook she received as a wedding gift back in the 70’s…Craig Claiborne’s The New York Times Cookbook. My mom hadn’t made them in years since my dad now is king of the kitchen.
Whether it’s profiteroles or cream puffs you are making, it starts out the same. It’s really Choux pastry or pate a choux, which means it is cooked twice. The first time is when you fearlessly dump the flour into the boil mixture of butter and water and whip it in a frenzy into a ball of dough. Then, it’s transformed into delicious, crispy puffy balls waiting to be filled with whatever sweetness you desire …whipped cream, ice cream or custard.
This no-fail recipe is easy, according to my mom.
Check out the recipe after the jump.