Recipe: Savory Herbed Profiteroles (cream puffs)

Mary, I looked in the Clayton "Complete Book of Pastry" but no
origin, sorry. The dough is called "pate a chou" (pronounced)
"pot'o'SHOE" .. LOL. There are beautiful uses of it pictured in
books called "Pastry Magic" and "Food Magic" ($30. each, but GORGEOUS
to look at!! Swans out of pate a chou, etc.) ... the variations
with it are endless. I would guess the origin is French but I
don't really know. Let us know what you find out, okay? :-)
.
Janet
.
ESSENCE OF EMERIL SHOW#EE08 SAVORY HERBED PROFITEROLES1 stick unsalted butter 1 cup milk 1/2 teaspoon salt 1/4 teaspoon white pepper 1 cup all-purpose flour 1/2 teaspoon baking powder 5 eggs 1 tablespoon assorted chopped fresh herbs (such as basil, parsley, thyme) 1 tablespoon grated Parmesan cheesePreheat oven to 375 degrees F. In a medium saucepan heat butter and milkover high heat, whisking until butter melts and mixture comes to a boil.Stir in salt and pepper. Combine flour and baking powder and add to milkmixture all at once, whisking and then stirring until mixture comes awayfrom the sides of pan and forms a ball of dough. Remove from heat and turn into a bowl. In an electric mixer beat in 5 eggs, one at a time. Make sure each egg is thoroughly incorporated before adding next. Add herbs and cheese, stirring until thoroughly incorporated. Use a pastry bag without a tip to pipe 16 generous golf ball-size blobs of dough onto an ungreased baking sheet. Bake until golden brown, smoothon the bottom, and dry inside, about 25 minutes. Remove from oven and allow to cool. May be made ahead; do not refrigerate. Yield: 16 pieces SWEET PROFITEROLES1 stick unsalted butter 1 cup milk 1/2 teaspoon salt 2 tablespoons sugar 1 cup flour 1/2 teaspoon baking powder 5 eggsPreheat oven to 375 degrees F. In a medium saucepan heat butter and milkover high heat, whisking until butter melts and mixture comes to a boil.Stir in salt and sugar. Combine flour and baking powder and add to milk mixture all at once, whisking and then stirring until mixture comes awayfrom the sides of pan and forms a ball of dough. Remove from heat and turn into a bowl. Use an electric mixer to beat in 5 eggs, one at a time. Make sure each egg is thoroughly incorporated before adding next. Use a pastry bag without a tip to pipe 16 generous golf ball-size blobs of dough onto an ungreased baking sheet. Bake until golden brown, smooth on the bottom, and dry inside, about 25 minutes. Remove from oven and allow to cool. May be made ahead; do not refrigerate. Yield 16 pieces Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved