Serious Eats: Recipes

French in a Flash (Classic): Profiteroles

[Photographs: Kerry Saretsky]

I read every comment posted on my recipes, for better or for worse. And I noticed that some of them said things along the lines of, "Thanks Kerry, we like this pissaladière pasta, but how do I make pissaladière?" And that was one of my original goals for this column: to show people how to make French food fast, and easy. And what is French food without the classics? So, here is the first is the series of canonical French classics, without the fuss, that I will be peppering into French in a Flash.

I begin with the end: dessert. French pastries are legendary, and, for the most part, they are best left to patisseries. I find nothing wrong with buying a beautiful tart on the way home from the subway. But some French baking is so easy, and so different from what we're used to making, that things like profiteroles become homemade pantry-staple bombshells. All it takes to make the world's most elegant ice cream sandwich is flour, butter, water, and eggs. French food may be fabulous, but it's hardly exotic or esoteric to the American pantry. Add chocolate chips and store-bought ice cream, and you're done.

Though the classic is vanilla, I can't resist strawberry ice cream in these profiteroles—it's like eating a cold, creamy, chocolate-covered strawberry. But if you want to go double-chocolate (or triple-chocolate by adding a spoonful of Dutch cocoa to your choux pastry with the eggs) or classic vanilla, own it. This recipe is one that I cannot keep my hands off of.

About the author: Kerry Saretsky is the creator of French Revolution Food, where she reinvents her family's classic French recipes in a fresh, chic, modern way. She also writes the The Secret Ingredient series for Serious Eats.

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