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

　　

Ingredients

Makes 90 (1/2-inch) profiteroles

　　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

　　

Step 1

Bring water to a boil with butter and salt in a 2-quart heavy saucepan over high heat, then reduce heat to moderate. Add flour all at once and cook, stirring vigorously with a wooden spoon, until mixture pulls away from side of pan, about 2 minutes.

　　

Step 2

Remove pan from heat and add eggs 1 at a time, stirring vigorously after each addition until mixture is smooth.

　　

Step 3

Preheat oven to 425°F.

　　

Step 4

Transfer dough to pastry bag and pipe mounds, 1/3 inch in diameter, about 1/2 inch apart on 2 greased large baking sheets. Gently flatten tips of mounds with a fingertip dipped in water. Bake, 1 sheet at a time, in middle of oven until golden brown and cooked through, 12 to 15 minutes.

　　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.