“Profiteroles” may sound gourmet, but they are really simple to make at home. Once you learn how to prepare a pate a choux batter (which is just a fancy French word for cream puff), you can make a variety of recipes.
I have made profiteroles many, many times, and my guests are always impressed. You can change the fillings and sauces to make many more flavor combinations.
The batter is made from everyday ingredients. You start on the stove by heating milk, butter and salt until the butter melts.
Add flour. Cook until the dough comes together and pulls away from the bottom and sides of the pan.
Transfer the mixture to a food processor (or a mixer) and add eggs. Pulse until the batter is smooth.
Using a piping bag, ice cream scoop or two teaspoons, drop the batter onto parchment paper-lined cooking sheets.
Bake until golden brown and hollow sounding when tapped.
Cool completely and fill with desired filling.