Profiteroles
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Appears in Cook's Illustrated January/February 2002
Bad profiteroles are misshapen, underrisen, soggy affairs. Great profiteroles are crisp and delicate—and they can be made at home in just 90 minutes.
WHY THIS RECIPE WORKS
To develop a perfect profiteroles recipe—for a crisp, tender, and airy pastry encasing cold, creamy ice cream and napped by dark, luxurious chocolate sauce—we began with the pastry, using both milk and water for puffs that were crisp and br...
