How to make profiteroles without a visible hole?

Question

I get the choux pastry and how you put filling in it, but there's always a hole left and the filling shows. Does anyone know of a sure-fire way to make a profiterole that looks completely intact from the outside while the filling is in?

Sneftel · Answer

Fill from the bottom. Take a paring knife and cut a half-circle about the size of a dime near one end on the bottom, with the ends of the cut facing the end of the profiterole. This makes a sort of trap-door to get the filler tip into. Afterwards, you can use the paring knife tip to pull the trap door flush with the bottom.

Answered by Sneftel on November 18, 2020

Max · Answer

Since the filling is inserted after the profiteroles shells are baked, there's no way to not have an opening to, erm,  fill the fillings.
If you are using a piping bag to fill in the profiteroles, try using a smaller attachment.

How to make profiteroles without a visible hole?

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