Profiteroles. Enough said.
Posted in Desserts on Jun 25th, 2010
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 [...]
