profiteroles

Preheat oven to 400 degrees and line a baking sheet with parchment paper.
Put the 8 tablespoons of butter and a pinch of salt in a saucepan over high heat; add 1 cup of water and bring to a boil. Turn the heat to low and add all of the flour at once; stir constantly until the mixture pulls away from the pan and forms a ball, about 30 seconds.
Remove the pan from the heat and beat in the eggs one at a time; use an electric mixer if you like, and beat until the mixture is smooth. (At this point, if you wish, you can cover the dough and refrigerate it for up to two days).
Scoop dough into a pastry bag with a 1/2 inch tip, or a plastic freezer bag with a corner cut off. Pipe the pastry onto the baking sheet, or just use two spoons to form your desired shape. Cream puffs should be circles about 2 inches wide and a little over 1 inch tall.
Bake until the pastries are golden brown, nicely puffed up and sound hollow when you tap on them, about 30 minutes. Use a skewer to prick one or two holes in each pastry to allow the steam to escape. Transfer to a rack and let cool to room temperature.
To fill pastries using a pastry bag, poke a hole into the pastry and pipe the filling into it, or cut off the top caps of each pastry, spoon in either whipped cream or ice cream, and close it up like a sandwich. Drizzle with Outrageous Fudge Sauce and puddle more Outrageous Fudge Sauce around each profiterole.

francine’s outrageous Kitchen