Profiteroles are a pastry which originated in France and made from only four ingredients, water, butter, flour and eggs. The ...

There's an endless list of decadent desserts in France. But Ina Garten's favorite sweet treat showcases some of the most ...

Mary Berry's profiteroles are filled with red crème ... Lightly grease two baking trays. To make the pastry, put the butter and 150ml/5fl oz water in a small pan. Heat gently until the butter ...

Airy choux pastry filled with creamy goodness ... The mixture should yield 16–20 profiteroles. Bake for 10 minutes, then increase the heat to 220C/200C Fan/Gas 7 and cook for a further 15 ...

When making profiteroles you follow the same procedure ... temperature you can place it into a piping bag and fill the choux pastry with it. Line two flat baking trays with parchment.

Dean is Around Town and cooking up some fun New Year’s treats at the Chopping Block in Chicago. More information at ...

Choux pastry, the base of pastries such as profiteroles, eclairs and gougere, is essentially a paste that when baked, captures steam within it to puff up and produce a hollow case. It’s the ...