An easy pastry, perfect for the end of summer fruit.
1/4 cup butter
1/2 cup water
1/2 cup flour
Heat water and butter to boiling. Add flour and remove from heat. Mix well. Beat in eggs one at a time. Put dough in pastry bag and pipe onto greased baking sheets. Makes 12-14.
Bake for 15 minutes on 425.
Once cooled, cut profiterole in half, smother with whipped cream, yogurt, or even chocolate ganache if it’s a good time for decadence. Top with fresh fruit.
Alternatively, just tear open and stuff with jam. That’s what we did.