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Profiteroles

These easy, do-ahead puffs can go directly into the oven from the freezer. The same recipe can also be used to prepare eclairs, gougeres (puffs filled with cheese), and cream puffs. From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

  • yield: Makes 24 small puffs

Ingredients

  • 1 cup all-purpose flour
  • 1/4 teaspoon coarse salt
  • 1 cup water
  • 8 tablespoons unsalted butter (1 stick), cut into small pieces
  • 5 large eggs, at room temperature

Directions

  1. Step 1

    Preheat the oven to 400 degrees. Prepare a pastry bag with a 1/2-inch tip (optional).

  2. Step 2

    In a small bowl, whisk together the flour and salt. Place the water and butter in a medium saucepan and bring to a boil. Add the flour mixture and beat vigorously with a wooden spoon for several seconds, until the dough is smooth, pulls away from the sides of the pan, and begins to form a ball. Remove the pan from the heat. Cool the dough for a couple of minutes. Beat in the eggs one at a time, until smooth and glossy, 1 to 2 minutes.

  3. Step 3

    Place the dough in the pastry bag. (Alternatively, you can use a spoon to form the puffs.) Grease 2 rimmed baking sheets or line with baking parchment. Pipe the desired shapes onto the baking sheets. The dough can be frozen at this point on the tray then collected into freezer bags and sealed.

  4. Step 4

    For small (1 1/2-inch) puffs, bake for 10 to 12 minutes. For a standard eclair shape, bake for 10 minutes then raise the heat to 425 degrees and continue baking for 15 minutes total, or until puffed up, golden brown, and firm to the touch. Cool completely on a wire rack.

Source
Mad Hungry, November 2010

Reviews (3)

  • 12 May, 2013

    Martha's is a lot better.... What she doesn't tell you is that you don't have to pop it in the freezer, all you have to do next is brush the top with a little bit of water (to take make them perfectly round/even) and then bake them... and also you have to take the water/dough mixture off the heat and let it cool ****before*** adding the eggs, unless you like scrambled eggs in your croquembouche or cream puffs! ugfff... this video is not so good.

  • 5 Nov, 2011

    I loved this receipe...so easy and I love Mad Hungry!!! and Martha

  • 19 Feb, 2011

    My daughter and I made these for a party and they were a huge hit. We love that your recipes from Mad Hungry are so easy and kid friendly.