Profiteroles
Yield
servingsPrep
30 minCook
35 minReady
65 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
water
boiling |
|
| ½ | cup |
butter
|
|
| 1 | cup |
all-purpose flour
|
|
| ¼ | teaspoon |
salt
|
|
| 4 | large |
eggs
|
|
| 1 ½ | quarts |
vanilla ice cream
|
*
|
| 1 | x |
chocolate sauce
creamy |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
water
boiling |
|
| 118 | ml |
butter
|
|
| 237 | ml |
all-purpose flour
|
|
| 1.3 | ml |
salt
|
|
| 4 | large |
eggs
|
|
| 1.5 | quarts |
vanilla ice cream
|
*
|
| 1 | x |
chocolate sauce
creamy |
* |
Directions
Boil water and butter together over medium heat.
Reduce heat to low and add flour and salt all at once.
Stir vigorously over the heat until mixture forms a ball and leaves sides of pan.
Remove from heat and cool slightly.
Add eggs one at a time, beating well until smooth and shiny.
Drop by level tablespoon onto a greased cookie sheet 1½ inch apart.
Bake at 450℉ (230℃) for 20 minutes.
Reduce heat to 370 degrees. Bake 15 minutes longer and allow to cool.
Cut a slice off top of each puff. Fill with ice cream and replace tops.
Freeze.
When ready to serve, top with Creamy Chocolate Sauce.
