Profiteroles are small cream puffs.
1 cup water
Heat water and
butter to a rolling boil in a saucepan. Stir in flour all at once. Stir
vigorously over low heat until mixture no longer sticks to pan and forms into a
ball. Remove from heat. Beat eggs in thoroughly, one by one. Beat mixture until
smooth. Spoon cream puff mixture into a pastry bag fitted with a plain tube and
pipe the equivalent of a teaspoon onto ungreased baking sheet leaving 2 inches
apart. Bake until puffed, golden brown and dry.
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