Profiteroles are great for making passed hors d’oeuvres or for filling with pastry cream for a holiday Croquembouche.

1 batch pate a choux
1 egg, beaten

Place a medium round tip into your pastry bag, then turn the top edges of the bag down to cover your hand.

Transfer the warm pate a choux from the pot to the pastry bag, taking care not to get it on the folded ends of the bag.

Pipe the dough onto a silpat or parchment paper-lined baking pan about the size of a quarter and about 1″ tall.

Using a pastry brush, coat the tops of the dough with the beaten egg, and push the little tips of dough down so they won’t burn.

Bake at 450 F. in a static oven, or 400 F. in convection until the puffs are a uniform golden brown. Remove from the oven, and allow to cool on a rack.