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Once mixture is ready and you don't want to use it immediately, brush the surface with a little beaten egg to prevent skin or crust from forming.
Freeze prepared profiteroles for up to a month, covered, in tightly sealed container. Thaw in refrigerator 1 hour before serving.
Place mixture in resealable plastic bag with tip cut off to pipe onto baking sheet instead of spooning.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
My daughters, age 12 and 13 made these by themselves...The turned out great. Everyone loved them so much we made them again the next day...
Made this for a family get together. Turned out to be a hit, the only thing is that when i took them outta the oven they deflated. But it worked out ok when I filled them they puffed back up.
Would for sure make this again!
I have followed the instructions for this recipe to the letter; yet, I had to bake the dough much longer at the same temperature than it is mentioned in the recipe. However, the end result was absolutely delicious. A wonderful idea for parties and as an easy to serve weeknight desert idea!