Profiterolis
Yield
4 servingsPrep
15 minCook
45 minReady
60 minTrans-fat Free, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
water
|
|
| 1 | cup |
all-purpose flour
|
|
| 1 | tablespoon |
butter
|
|
| 1 | x |
salt
|
*
|
| 3 | large |
eggs
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
water
|
|
| 237 | ml |
all-purpose flour
|
|
| 15 | ml |
butter
|
|
| 1 | x |
salt
|
*
|
| 3 | large |
eggs
|
|
Directions
Bring water to boil with salt and butter.
Add flour all at once stirring vigorously until dough leaves the sides of the pan.
Let cool.
Stir in eggs one at a time until all is incorporated.
Drop choux by teaspoons onto a buttered pan.
Bake in pre-heated 350℉ (180℃) oven for ½ hour.
Turn down heat to 250 and bake another 15 mins.
