This is a recipe for the dough used to make profiteroles, cream puffs, and eclairs. We are going to make profiteroles for our mushroom puffs. It is simple and quick to make.
6 oz. water or milk
2 oz. butter
1/2 t. salt
1/2 t. sugar
1/8 t. black pepper (omit if you are making cream puffs or eclairs)
100 g. AP flour
The dough will very quickly thicken into a firm mass that pulls away from the sides of the pot. Reduce the heat to medium, and continue to cook, stirring, for about one minute. Remove from the heat, and stir to cool slightly.