Nov 18, 2011
Wow - who knew profiteroles were so easy?
As others have said, bring the water and butter to a rolling boil, then add all the flowers and remove from heat, then stir, then add eggs one at a time.
Dollops should be about a heaping tbsp. I can fit about 12 on a standard cookie sheet. Don't let them fall down; try to pile them high so they puff up, not out.
I only cooked mine for 20 minutes. My second batch of puffs were a lot bigger, so they took 24 minutes. Some of them deflated, but most of them stayed puffed. The smaller ones held up better.
The 1 cup of cream made enough filling for me. I added 1 tsp of vanilla instead of rose water. I would suggest using a bit less than 1/4 cup of sugar because it's really sweet!
I used a chopstick to make a hole in the bottom once they were cool, pressed a ziplock piping bag up against the hole and squeezed the bag until I felt the puff inflate with cream. Then dipped it in the melted chocolate mixture and YUM! They taste real and awesome.
—Zoe
