To make the savory profiteroles, start with the Choux pastry (pâte à choux): in a saucepan, pour the water and butter (1) and melt it over high heat, stirring with a wooden spoon; you can also add a ...

Years ago, I went to a friend’s house for dinner, and for dessert he served a total hit. He sauntered into the kitchen and returned with a tray of baked pastry puffs plus a few tubs of ice cream to ...

Melissa McCart is the lead editor of the Northeast region with more than 20 years of experience as a reporter, critic, editor, and cookbook author. Profiteroles are back, which makes sense, as they’re ...