Name: Tiny Choux Puffs
Yield: Makes 90 (1/2-inch) profiteroles
Ingredients: 1/2 cup water; 1/2 stick (1/4 cup) unsalted butter, cut into small pieces; 1/4 teaspoon salt; 1/2 cup all-purpose flour; 2 large eggs; Special equipment: a pastry bag with 3/8-inch plain tip

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Tiny Choux Puffs

Petites Profiteroles

This recipe is an accompaniment Tomato and Celery-Infused Beef Consommé with Tiny Choux Puffs You'll need only about one third of the profiteroles to go with the consommé; freeze the extras and serve them for dessert at your next dinner party with ice cream and chocolate sauce.

Active time: 20 min Start to finish: 40 min

Cooks' note:

• Profiteroles may be made ahead: Cool completely, then keep in an airtight container at room temperature 2 days or freeze 1 month. Bring to room temperature and heat in a 350°F oven 5 minutes to recrisp.

Recipe notes

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