Profiteroles De Chèvre et Céleri, Purée De Tomates et Persil, R.I.P. Nicolas

Preheat the oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper. In a heavy saucepan, combine the water, butter, and salt and bring to a full boil over high heat. Remove from the heat and add the flour all at once, stirring vigorously with a wooden spoon until the mixture forms a smooth ball that doesn’t stick to the sides of the pan. Return the pan to medium-low heat and cook, stirring constantly, for 2 minutes. Remove from the heat and let cool for 5 minutes.

Using a stand mixer fitted with the paddle attachment, beat in the eggs one at a time, beating well after each addition, then continue beating until the dough is smooth and shiny.

With a spoon or a pastry bag fitted with a 1/4-inch (6-mm) round tip, drop or pipe about 1 tablespoon of the dough onto the lined baking sheet for each profiterole, spacing them about 2 inches (5 cm) apart. You’ll only use 16 pastries for this recipe, but the profiteroles can be baked and then stored in the freezer for up to 3 months.