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
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.
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