There will be no profiteroles for dinner tonight unless I make another batch of pate a choux. Followed Shirley Corriher's somewhat non-traditional recipe to a "T" and ended up with leaden bullets.
SC recommends bread flour instead of AP, says the gluten development is better for strength. Yep, she's right there. These are really, really strong! Like wood.
SC recommends egg whites and a single whole egg for the egg white's ability to facilitate rising. These barely rose at all.
SC recommends the food processor instead of a stand mixer or hand-beating. ???????
Piped the little buggers onto the Silpat and waited for a spectacular "poof". "Pffffaat" is more accurate.
My usual recipe calls for whole eggs beaten in (one at a time) to the butter-melted-in-water. Spoon or pipe them and into a hot oven. These went into a 300 degree oven that was immediately raised to 450 degrees for 10-15 minutes, and lowered to 300 degrees for the final 15-20 minutes.
Does anyone have an answer? I'd appreciate it and so would the birthday boy!