Cream puffs and profiteroles are all desserts that we love both for their gluttony and for their generosity.
Preparation: 15 min
Cooking: 15 min
- 25cl of water
- 10.5 cl + 2 tsp butter
- 25cl of flour
- 4 eggs
Preheat the oven to 190 ° C. Line a baking sheet with parchment paper or use a silicone mat. In a saucepan, bring the water and butter to a boil over medium heat.
Remove the pot from the heat and add the flour all at once.
Stir the dough vigorously, let cool and return to the heat, stirring constantly, until the dough comes off the sides and bottom of the pan.
Add the eggs one at a time, mixing well between each addition. Add the salt.
Place the dough in a pastry bag and make 16 walnut-sized balls of dough on the baking paper or silicone mat.
Bake for 15 to 20 minutes, until the puffs are puffed and golden. Let cool, ideally on a wire rack. Cut the puffs in half and garnish them with whipped cream or praline cream. Top with salted butter caramel or chocolate sauce.
© 2021 The French Gourmet. Any reproduction prohibited without the authorization of the author.