The Best Tips For Making Light And Airy Profiteroles Every Time

By Yash Lakhan

Cook The Dough

Cook until it pulls away from the sides and forms a smooth ball. After adding the flour, stir the dough on the stovetop until it smoothes out and any extra liquid has evaporated.

Slowly Add Eggs

To get the ideal dough consistency without making it too runny, add eggs one at a time, thoroughly mixing after each addition.

Pipe Uniform Rounds

For consistent baking and appearance, pipe rounds of uniform size using a piping bag.

Maintain Space Between Pastries

To ensure consistent puffing and air circulation, leave adequate space between each profiterole on the baking sheet.

Egg Wash For Shine

For a golden, glossy finish that improves texture and look, lightly brush the tops with an egg wash.