David's Recipe for Profiteroles for Soup
The classical French version of "soup almonds", or in Brooklynese, mandeln, modified to be non-dairy. My version also removes some of the useless mystifications which the French cookbooks like.
Soup garnish, French-American-Jewish
- 2/3 cup water
- 100 gm margarine
- 1 cup flour
- pinch of salt
- 4 eggs at room temperature, beaten
- Preheat the oven to medium-high.
- Add the margarine to the water and heat to boiling. Stir the melted margarine into the water.
- Remove from heat.
- Add the flour and stir thoroughly with a fork until the batter has left the sides of the pan, as the saying goes. It will have the texture of mashed potatoes, but thicker.
- Thoroughly blend in the eggs, one at a time. The lemon-yellow mixture will still have a texture reminiscent of mashed potatoes, but thinner.
- Fit a sheet of baking paper to a cooking sheet. Lay out the profiteroles-in-potentia on it as follows. Put about a centimeter of batter on the end of a table knife, i.e., a butter knife, and use a second knife to push the profiteroles onto the baking paper. Sometimes the batter will stick to the second knife, and you end up using the first knife to push them onto the baking sheet. Space the profiteroles by leaving a distance equal to the diameter around each one. They puff a lot.
- Bake for ten minutes. They will just begin to turn golden.
- Turn down the oven heat to low-medium and bake until the profiteroles are a light golden brown, about another 7 minutes for the first batch, in my oven.
- Remove the profiteroles from the oven and pour into a large bowl. Don't forget to turn the oven heat up after each batch, to prepare the oven for the next one.
- If you want to, you can cut the profiteroles in half and fill them with some appropriate filling, or not. Serve them with but not in the soup, to keep them from getting soggy.