Are profiteroles easy to make?

[Snowyelephantshavewrinkles]

Do you have any tips?

Choux pastry isn't the easiest thing to make, and if you're filling with creme patisserie as opposed to fresh cream, it is quite tricky.

What's prompted the question?

I fancy making them was going to follow Delia's recipy.

i thought they were pretty easy to be honest and I am no expert.

i think theyre pretty easy. when you take them out the oven pierce them with a skewer and put em back in to crisp up

Yes - I've made Delias a few times successfully and I'm no masterchef! Good luck

Yes I think they're easy (but I fill them with chantilly cream not creme patissiere.

I often make them. Choux pastry is not that tricky but it is better to eat the choux on the day you make them.

I make profiteroles the French way: filled with vanilla ice-cream rather than fresh cream. Much nicer in my view!

I did them once, using Delia's recipe. They were relatively easy (but do very quickly - I burned the first batch by losing track of time!)

• but I still got a "not as good as good as my mum makes" from DH so haven't bothered since. (and he's right, my MIL's are truley excellent)

Very easy to make the choux pastry, especially if you're used to making roux/bechamel. What can be tricky for me, is shaping the pastry. But that might just be me, as I also find it difficult to roll a perfect ball of dough.

Look at the Martha Stewart tutorial for choux pastry to check out what consistency you should be aiming for and the techniques involved. It's on her website.

I used this recipe and it was easy. We ate the stuff before we could fill it with anything though.

I used to make tonnes of profiteroles and this recipe has never failed.

Melt 2 ounces of butter in 1/4 pint of water till it is all boiling then take off heat and tip in 2.5 ounces of sifted flour with a pinch of salt (all at once). Then beat in 2 eggs gradually. Pipe (i use a bag) into little blobs on a greased baking sheet and bake hot till well risen.