Instructions: Bring water to a boil with butter and salt in a 2-qt. heavy saucepan over high heat, then reduce heat to moderate. Add flour all at once and cook, stirring vigorously with a wooden spoon, until mixture pulls away from side of pan, about 2 minutes.

Remove pan from heat and add eggs 1 at a time, stirring vigorously after each addition until mixture is smooth.

Preheat oven to 425F.

Transfer dough to pastry bag and pipe mounds, 1/3 inch in diameter, about 1/2 inch apart on 2 greased large baking sheets. Gently flatten tips of mounds with a fingertip dipped in water. Bake, 1 sheet at a time, in middle of oven until golden brown and cooked through, 12 to 15 minutes.

Yield: 90 profiteroles
Start to Finish Time:
"0:40"

NOTES : "Youll need only about 1/3 of the profiteroles to go with the consomme; freeze the extras and serve them for dessert at your next dinner party with ice cream and chocolate sauce.

Cooks

Note: Profiteroles may be made ahead: Cool completely, then keep in an airtight container at room temperature 2 days or freeze 1 month. Bring to room temperature and heat in a 350F. oven 5 minutes to recrisp.

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