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Profiteroles Recipe

Profiteroles

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (34)

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Average Rating:

Total Reviews: 34

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  • on August 08, 2012

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    I don't think this recipe should be rated as difficult - it was actually much easier than I expected.I used a big ziploc bag and snipped the edge instead of a pastry bag. I added a bit of cinnamon to the chocolate sauce, but otherwise followed the recipe exactly. Very tasty.

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  • on May 16, 2012

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    Outstanding!! Especially the chocolate sauce.

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  • on January 28, 2012

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    These profiteroles came out perfect I wish I could post a pic!! I filled mine with Ina's recipe for pastry cream with a touch of Cognac in it. My family and friends loved these!! Will make again.

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  • on January 20, 2012

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    It was a lot of fun making Profiteroles; however, a little difficult.
    Profiteroles, YUM! (=

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  • on October 14, 2011

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    Simple and delicious. Very easy to follow the directions. Next time I'll pipe smaller mounds of pastry onto the baking paper as my profiteroles ended up being quite big, and I think smaller ones would look more elegant. Watch the oven during the last 5 mins so that they don't get too brown on top. Didn't add honey or coffee to the chocolate topping and it was still delicious. Filled with cream instead of ice-cream, as it meant that I could make them a little while before serving.

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  • on June 26, 2011

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    Ok, I love this recipe but I made a big mistake hopefully you will learn from. I was trying to do 2 batches back to back. when the 1st batch came out I did not leave it in the oven & turn the oven OFF ( I was trying to save time, big mistake when you take them out right after cooking they are not hard enough & they will colapse after 1 minute sitting on counter. By turning off the oven after cooking & letting them sit in there, they get a hard shell which is essential. After I made the 2nd batch I figured it out. They come out just like the ones you get in a bakery. I didn't use icecream I beat whipping cream, vanilla & sugar & after they cooled I piped it inside with a ziplock bag. The shell is hard enough you can poke your tiny finger in & then pipe whipping cream inside (no pastry tip needed Husband loved, we used to buy them, but not anymore. :

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  • on April 02, 2011

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    I just made theses today and i did messed up once because i didnt cook the milk mixture long enough but on my second try, i was able to do it and it turned out AMAZING! Its isn't that hard at all ( especially since I'm only 13 my entire family loved it!

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  • on December 04, 2010

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    Its so simple yet delectable! I tried making Choux pastry before and I failed so I'm so excited that it worked this time. Thank you Ina for this wonderful recipe!

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  • on November 28, 2010

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    Does "turn off oven and allow them to sit for another 10 minutes" mean to leave them in the oven for another 10 minutes?

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  • on October 26, 2010

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    Easy enough to make. Flexible with filling and topping. Make sure to cook long enough on stove for flour to thicken.

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