Mini Choux Puffs Mini Choux Puffs

Author: Canadian Living

This makes more than you will need for the consommé, but extras can be frozen. For a real showstopper, fill these tiny profiteroles with a smooth, good-quality store-bought chicken liver–based pâté (see variation). 

  • Portion size 168 servings
  • Credits : Canadian Living Magazine: December 2009



In small heavy saucepan, bring water and butter to full boil. Remove from heat. Add flour all at once, stirring vigorously with wooden spoon until mixture forms smooth ball that leaves side of pan.

Return to medium-low heat; cook, stirring constantly, for 2 minutes. Let cool for 5 minutes.

Stirring vigorously with wooden spoon, beat in eggs, 1 at a time, beating well after each addition; continue beating until dough is smooth and shiny. Beat in parsley.

Using pastry bag fitted with 1/2-inch (1 cm) round tip or resealable plastic bag with corner snipped off, pipe mounds, 1/2 inch (1 cm) in diameter, about 1 inch (2.5 cm) apart, onto 2 greased or parchment paper–lined baking sheets. Using wet fingertip, gently flatten top of each mound.

Bake, 1 sheet at a time, in centre of 400°F (200°C) oven until puffed, golden and crisp, 10 to 12 minutes. (Make-ahead: Cool completely. Store in airtight container at room temperature for 2 days or freeze for up to 1 month. Bring to room temperature and heat on baking sheet in 350°F/180°C oven until crisp, about 5 minutes.)

Nutritional facts Per 6 puffs: about

  • Sodium 16 mg
  • Protein 1 g
  • Calories 28.0
  • Total fat 2 g
  • Potassium 8 mg
  • Cholesterol 18 mg
  • Saturated fat 1 g
  • Total carbohydrate 2 g


  • Iron 1.0
  • Folate 3.0
  • Vitamin A 2.0
Share X

Mini Choux Puffs