Profiteroles Made Easy
Recipe by Della Gossett, Executive Pastry Chef at Spago's by Wolfgang Puck
Average Rating:
5 / 5, 0 votes

Prep Time: 30 Minutes Minutes
Bake/Cook Time: 25 Minutes Minutes


Pate Chue  
1 Cup Whole Milk
1 Stick Unsalted Butter
1.25 Cup Plus 1 TBSP Authentic Foods Steve’s GF Cake Flour Blend
1 TBSP Granulated Sugar
1/2 TSP Salt
1/4 TSP Lemon Zest
1/4 TSP Nutmeg, Grated
5 Large Eggs
Egg Wash  
1 Egg
1 Egg Yolk
Pinch Salt


Pre-heat oven to 350 F – Convection Oven
Line 2 sheet pans with parchment paper

  1. Whisk together, the flour, sugar and salt. Set aside.
  2. In a medium sauce pot, bring milk, butter, nutmeg and lemon zest to a simmer.
  3. Add the flour mixture all at once.
  4. Constantly stir dough with a wooden spoon. Cook for about 2 minutes until the dough comes together on a ball.
  5. Put mixture into the bowlof a stand mixer, fitted with paddle attachment.
  6. Start beating on medium speed. After 1 minute, add each egg one at a time until they are incorporated.
  7. Using a piping bag and a largeround tip, pipe 1.5 inch mounds of  onto sheet tray. Leave about 2 inches between each puff.
  8. Brush each puff with well blended egg wash
  9. Bake in a pre-heated oven for approximately 15 minutes until the puffs start to brown.
  10. Turn half way through baking. Lower the temperature to 325 and continue to bake until the puffs are a deep golden brown, approximately 10 minutes
  11. Allow the puffs to cool, then slice puffs in half. Fill with your favorite ice cream or our Silky, Smooth Vanilla Ice Cream.  Top with chocolate sauce.

**These baked puffs can be frozen and reheated in the oven.

Authentic Foods on Facebook