Profiteroles

I rolled out of bed at 7:00am this morning and I felt like making French food. So I did.

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Welcome to my life. Be jealous, friends.

The good news: this may be French food, but it ain’t fancy. Hardly any waiting time, no buttering/rising/folding/kneading involved. And it’s still yummy as heck. Drizzle it with easy chocolate syrup. I mean, come on guys — the French know their foodstuff. 

Profiteroles are fluffy, light, and slightly buttery. They’re pretty much hollow on the inside; the high moisture content allows them to rise to great heights. It’s the perfect complement to any breakfast, and light enough for a mid-afternoon snack.

Ingredients:

  • 1/2 stick butter. Eat the other half stick. 
  • 1/2 cup water. Drink the other half cup.
  • 1/2 cup all-purpose flour. Ever try to eat flour? Today’s the day. 
  • 2 eggs. They’re a cute couple. 
  • Dash of cinnamon. Optional, as always. Poor cinnamon. 

Steps to Success:

1. Preheat oven to 425. It’s hot, I know.

2. Put butter and water in a saucepan and bring to a boil. Add the flour. 

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3. Mix. It’ll start to look like dough.

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4. Take out of saucepan and put into bowl. Let cool till it’s just warm.

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5. Beat in the eggs, one at a time. Gotta love that mixer.

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6. Then, if you’re feelin’ fancy, add a dash of cinnamon. I’m feeling fancy today. Don’t get used to it.

7. Squeeze into an icing bag, and dollop into greased baking sheet. They said to use a plain head, but I used my favorite one instead. I’m a rebel. Applaud.

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8. Pop in the oven for 15 minutes, rotating halfway through. Now go outside and take some pictures.

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The Extra Mile:

  • Drizzle in chocolate syrup. Super super super easy. Two ingredients. Recipe here.
  • Sprinkle with powdered sugar. 

Look at it. I mean, just look at it. Ugh love that French stuff.

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45 thoughts on “Profiteroles

  1. I’m definitely going to try them…as soon as I ship my mixer in from Venezuela, where I left it on my last move. I’ll let you know how they turn out.

  2. Thank you for the easy recipe, I LOVE profiteroles. I cut them in half and fill them with whipped cream, like a cream puff. Then they’re my favourite.

      1. Like an eclair. They have a slightly buttery taste to themselves, but you probably want to spice it up with some whipped cream in the middle, and/or chocolate on top!

  3. I make these all the time. For a good upper arm work out beat the eggs in by hand. Try chocolate whipped cream for the filling. Emily

  4. YUM! Profiteroles for breakfast– inspired. I think I’m going to like your blog very, very much. Thanks for stopping by my blog and letting me know that you exist. Did I say yum?

  5. This is awesome. We also make it savory too…instead of drizzling it with chocolate…we cut it open and put in chicken salad or tuna salad. Great appetizers for a dinner party.

      1. it is so good and you add butter or romaine lettuce witb the chicken salads…mske it into a light sandwich depending on how big you make them….enjoy!

      2. lol…college kids always love the person who can cook ….pretty popular person…best of luck…

  6. You’ve got a great writing style and sense of humor 🙂 Looking forward to reading more from you – I can live vicariously through your kitchen creations, since I’m a little isolated right now and can’t get my hands on all the ingredients with which I’d like to be cooking. Carry on!

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