On 15/01/2011 1:26 PM, sf wrote:
>> On 2011-01-15, > wrote:
>>
>>> Bake frozen at 425°? Doesn't it burn on the outside before the inside
>>> cooks?
>>
>> What "inside"? Properly prepared pofiteroles are piped pastry baked to
>> form empty spherical puffs. In short, they're hollow.
>>
> I don't pipe dough.


Based on my circle of friends, I think that I am one of a small number
of people in North America who gown up with choux pastry baked goods on
a regular basis. My mother used to make chocolate eclairs cream puffs
and profiteroles frequently. I had a cousin who worked in a dairy and he
and his mother bring my grandmother to visit every weak or two, and he
would bring ice cream or whipping cream, so my mother made eclairs.

My wife has learned to work with the stuff and makes them when my
brothers come.