Profiteroles (Cream Puffs)
These decadent snacks are filled with a sweet cream and topped off with a luscious chocolate sauce.
Yield
6 servingsPrep
30 minCook
30 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
butter
or margarine |
|
| 1 | cup |
water
|
|
| ⅛ | teaspoon |
salt
|
|
| 1 | cup |
all-purpose flour
|
|
| 4 | large |
eggs
|
|
| ½ | pint |
heavy whipping cream
whipped |
*
|
| 4 | ounces |
unsweetened chocolate
|
|
| 6 | tablespoons |
butter
|
|
| 4 | tablespoons |
light corn syrup
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
butter
or margarine |
|
| 237 | ml |
water
|
|
| 0.6 | ml |
salt
|
|
| 237 | ml |
all-purpose flour
|
|
| 4 | large |
eggs
|
|
| 237 | ml |
heavy whipping cream
whipped |
*
|
| 115.6 | ml/g |
unsweetened chocolate
|
|
| 9E+1 | ml |
butter
|
|
| 6E+1 | ml |
light corn syrup
|
|
Directions
In saucepan, mix margarine or butter, water, salt; bring to boil.
Add flour all at once, stirring vigorously.
Cook, stir until mix forms ball that doesn't separate.
Remove from heat. Cool 10 minutes.
Add eggs, one at a time, beating with wood spoon after each egg until smooth.
Drop by teaspoon-sized balls onto greased baking sheet.
Bake at 400 degrees F, 30 to 40 minutes, or until golden.
Remove from oven. Split each Profiterole for steam to escape; remove soft dough from inside.
Cool on wire rack or in the oven (which has been turned off) to keep them crispy.
FILLING: Fill each Profiterole with whipped cream.
Place on serving plate.
Melt chocolate, butter, syrup over gentle heat.
Pour over Profiteroles, serve immediately.
