Profiteroles

Choux Paste:

1/4 lb (one stick) Unsalted Butter

1 cup Water

3/4 c (4oz) Flour

1/4 c Sugar

1/2 t Salt

4 Large Eggs

Chicken Salad, Tuna Salad, Ham Salad or Sweet Fillings

Choux Paste:

Put water &;; butter into a sauce pan and bring to a boil. ;; Add sugar &;; salt. ;; Remove from heat and add the flour. ;; Return to heat and stir until the mixture comes away from the sides. ;; Remove from heat and let set 5 minutes. ;; Add eggs one at a time, stirring between each addition until egg is incorporated.

Profiteroles:

Preheat oven to 400º;;.

Cover a sheet pan with parchment paper.

Fill a pastry bag with a large star tip with choux paste. ;; Pipe about 1½;; tablespoon in the shape of a cabbage (choux). ;; Repeat using all of the paste (about 20-24).

Bake 10 minutes at 400º;; then rotate tray &;; reduce temperature to 350º;; &;; bake additional 25 minutes. ;; Allow to cool in an open space so as not to let them get too soggy &;; collapse.

Cut open on side with paring knife &;; pipe desired filling into profiterole (Chicken Salad, Tuna Salad, Ham Salad or Sweet Fillings).

Recipe taken from a live demonstartion by:

"Cooking With Chef Kenny" in Francos at the Alton Holiday Inn.

You can watch Kenny make it on RBTV