Yep, more from the mistress of the delectable Tender Crumb, Linda…
Profiteroles
“…Pate a choux, the basis for these profiteroles, cream puffs, eclairs, and gougeres, is a dough that is first cooked on the stove, then piped on baking sheet. Once in the oven, this magical dough tranform into light and airy pastry puffs that are just slightly crisp on the outside and almost hollow in the middle…”
For the complete and totally amazing recipe for making your own profiteroles that will blow everyone you know away and cause them to worship you wholeheartedly and for all eternity, please click here.
(How, you may ask, are profiteroles Southern? Well, let’s just say that they’ve been makin’ them down South since the 1800′s.)
