Name: Pastry Puffs with Caviar
Yield: Makes 24 hors d'oeuvres
Ingredients: 1/2 cup water; 1/2 stick (1/4 cup) unsalted butter, cut into small pieces; Scant 1/4 teaspoon salt; 1/2 cup all-purpose flour; 2 large eggs (raw); 1 hard-boiled large egg; 1 tablespoon finely chopped fresh flat-leaf parsley; 2 1/2 oz caviar (about 75 g; preferably sevruga or osetra); Special equipment: a large pastry bag fitted with a 1/2-inch plain tip

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Pastry Puffs with CaviarRomulo Yanes

For more information about making pâte à choux, see If the Choux Fits...Active time: 25 min Start to finish: 1 hr

Cooks' note:

Profiteroles can be baked and cooled 1 day ahead, then kept in an airtight container at room temperature. Recrisp in a preheated 350°F oven, 5 minutes, before cutting and filling.

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