Reviewed: Nov. 29, 2009

This recipe is pretty good. The dough is the same as in cream puffs, so I went over there after my first attempt was too runny. Basically, one key is that you HAVE to make sure the water and butter are at a rolling boiling before adding the flour!! If your liquid is not hot enough, the flour won't set correctly. The rest is very lovely. My boyfriend loves profiteroles and I made this for his birthday. He was very impressed!

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Reviewer:

KintheKitchen

Reviewed: Nov. 27, 2009

we just made this and the batter seems way liquidy.

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Reviewer:

sirenadabat

Cooking Level: Expert

Reviewed: Aug. 15, 2009

Wonderful recipe. Turned out better than I expected. Very light and delicate. EASY to make, took no time at all. I would double the portion of the recipe for the cream filling. I only had enough to fill half of the puffs. Lovely recipe, thank you.

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11 users found this review helpful