Home › Cakes, Puddings, and Pastry › Profiterolles

Profiterolles

(Paris.) Heat but do not boil 2 ounces butter, 1 ounce of sugar, and 1/2 pint of milk. Add 1 spoonful of orangeflower water and enough flour to make a paste. Beat in 3 eggs and bake in balls as large as a peach, in a slow oven. When high and crisp, let them cool, split them in half, and fill with a custard, whipped cream, or jam.