Profiteroles

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Fantastic recipe. This is my first time making profiteroles, and they turned out perfectly. I have no complaints about this recipe or the results. I filled my pastries with pastry cream, and topped them with some melted Andes mints and dark chocolate mixed with a little half & half and some light corn syrup. They were so delicious, and they made for a deceptively light dessert. I could probably eat 20 of them at a time, but I limited myself to 3.

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SO easy and yummy! Made it just as the recipe said. I ran out of disposable piping bags, so I just used a ziploc bag and cut the corner off and it worked perfectly. Definitely would recommend! It's a really inexpensive dessert to make, too!

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Excellent-once I re-read the recipe-first time I skimmed the recipe and thought it said 1/2 cup of butter instead of a 1/2 stick-causing the dough ball not to form-duh. So the second time I did it right and they came out great-filled them with chocolate pudding. MMM Will def. make these again.

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Just my kind of dessert! So simple to make and yet a very elegant dessert to serve. Turned out great!!! Thanks Anne :

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I have made profiteroles from recipes using all milk and ones using half milk and half water. I was apprehensive about this one using all water thinking they would not have enough flavor. Since I have had so much success with Anne's other recipes I decided to give it a try. They have just as much flavor and are far lighter than ones made with milk. I also think they rose higher.

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The F....ing Bomb baby !

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Very easy recipe and pudding is a great filler too, use half heavy cream and half whole milk to the French vanilla flavor and whip up, or just plain whipped cream, powder sugar on top, very easy and pretty presentation

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Easy to make, my husband loves it. You can fill ice cream in them and put them in the fridge at once and serve them whenever you want. Great party dessert.

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I made this recipe exactly as written and the profiteroles came out perfectly! The pastry was very light and melt in your mouth good and the chocolate sauce is divine.
The second time I made the recipe, I decided to use a lemon curd filling in place of the ice cream and chocolate and they were excellent that way as well.
I've never considered myself a baker but, with this recipe, I feel like a pastry chef! Thank you so much Ann!!!

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Finally! Someone to explain why my profiteroles never turned out right before! Remove from heat, cool down a bit and add eggs one at a time. This recipe was way better than my old one. We filled it with whipping cream since I did not have ice cream on hand. Delicious. The chocolate sauce is an excellent addition.