218—Profiterolles for Soups

These consist of little choux about the size of a large hazel-nut, stuffed with some kinds of purée, such as that of foie gras with cream, or of chicken, or of vegetables, &c. Four profiterolles should be allowed for each person.

To make profiterolles, put a few tablespoonfuls of “pâte à choux” without sugar (No. 2374, Common Pâte à Choux (for Souffléd Fritters, Gnochi, Potatoes à la Dauphine)) into a piping-bag fitted with a smooth pipe, whose orifice should be about one-quarter inch in diameter. Squeeze out portions of the preparation on to a tray, so as to form balls about the size of a small hazel-nut; gild by means of beaten egg applied with a fine brush, and cook in a moderate oven.

Do not take the profiterolles from the oven until they are quite dry.