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Profiteroles Recipe

Profiteroles

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (13)

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Average Rating:

Total Reviews: 13

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  • on April 22, 2012

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    Pretty good. Would reduce the cooking time at that high temperature by 10 minutes and increase the "heat off" time by 10 minutes as the dough started to scorch.

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  • on May 07, 2011

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    My first time making Profiteroles they were the hit of my dinner party. The recipe was very easy to follow I watched you make them on the show therefore I was familiar with the process. Just amazing Ina - thank you so much for sharing your recipes - Love, Love, Love your show. My very best Maria

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  • on March 04, 2011

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    These were the best ever!!!! I followed the recipe exactly and they came out perfect. I also, used an ice cream scooper and it worked perfectly....just used wet fingers and flattened the tops a little. Fabulous!!!!!!!

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  • on January 10, 2010

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    I just finished making these! First batch failed, too runny. Tried again and heated milk & butter mixture a little longer prior to adding flour, complete difference & I used only 3 eggs vs. 4. Also, I used a star tip so they have a fun texture to the outside.

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  • on December 29, 2009

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    This is a nice break from cupcakes & cookies. I made this just like the way Ina did on the show & didn't find it eggy at all. Someone recommended adding eggs 1 @ a time; I made it 2x in last 3 days & saw the episode just 4 days ago! Quick & easy. Kids loved the taste even w/o the filling. I provided chocolate whipped cream & chocolate syrup (choc milk mix for them & they assembled it themselves. I also whipped cream cheese w/left over cranberry sauce (defrosted from thanksgiving for my filling -- awesome. Mine were smaller so the recipe yielded 40. I estimated the batch was ~1600 calories. That's ~40 calories a piece. I used 1%milk. I think skim milk would be fine. I plan to try using just egg whites in the future. I baked them for ~14 minutes. Tried to use less time (I was so excited to get them out but they fell like a souffle. So, timing is key. Too long & the bottoms burned (still edible tho. Know your oven guys.

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  • on November 26, 2009

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    I tried making two different recipes from different chefs. I must say Ina, yours are far superior. I made a batch that didn't rise much from someone else. I then decided to make yours, and they came out perfect. I hesitated to make yours at first because I didn't have a pastry bag. I use a plastic bag without a tip, and cut a nice size hole to squeeze the pastry out. It work great! Thank you Ina!

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  • on February 20, 2008

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    These were very easy, and tasted great! My 11-year-old daughter made them - almost single-handedly, pastry bag and all! We had them with Alton Brown's homemade vanilla ice cream, and chocolate syrup drizzled over the top. An excellent dessert.

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  • on February 22, 2007

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    These are a wonderful (and super easy! dessert any time! I really had fun with them on Valentine's Day, using a scoop of strawberry ice cream. As usual, anything Barefoot Contessa turns out perfect!

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  • on January 09, 2007

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    this is the best recipe for profiteroles I have ever used

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  • on December 13, 2006

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    Be sure to add eggs ONE AT A TIME which the recipe did not specify. My puffs were too eggy and when I compared the recipe to other cream puff recipes, they all stated to add egg one at a time until incorporated. Other than that 5 stars for the topping.

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