After you've made a beautiful homemade soup with fresh ingredients and it's ladled into pretty soup bowls, do you then sprinkle crushed saltines on top? Or store bought, cellophane bagged oyster crackers? Top off your soup with homemade profiteroles, they're a little time-consuming but homemade soup is worth it. They're pretty too!
- 1/4 cup water
- 1 Tblsp. butter
- 3 Tblsp. flour
- 1 egg
- pinch of salt
In a small pan bring water, butter and salt to a boil. Immediately remove the pan from heat.
Pour the flour in all at once and stir until well blended. It will look like mashed potatoes. Return to medium heat for 3 minutes, stirring constantly. Remove from heat and allow to cool. Add egg to cooled mixture and beat vigorously until dough comes away from the sides of the pan and egg is completely blended in.
Preheat oven to 400° F. Line a cookie sheet with parchment paper and put dough in a pastry bag fitted with a round tip. I used size 12. Squeeze dough out in approximately 1” balls.. You should get about 24 profiteroles. Bake for 15 minutes or until golden and puffy.
Serve in a separate dish alongside piping hot soup.