Profiteroles (Choux Puffs)

Total Time
40mins
Prep 10 mins
Cook 30 mins

Dessert courtesy of Shawn Sidey and Celebrity Kitchens. I halved the rcipe and got 33 and even used light butter. Use an old-fashioned ketchup/mustard bottle to fill cooled puffs with whatever filling you choose (cool whip, pudding, creme anglaise, etc...) I used Dancer's No-Fat Chocolate sauce to drizzle on top. They're like mini-eclairs.

Directions

  1. Bring water and butter to a boil in a 2 quart heavy saucepan over high heat, then reduce heat to moderate add flour all at once and cook, stirring vigorously with a wooden spoon until mixture pulls away from the pan (about 2 minutes) remove pan from heat and add eggs, 1 at a time (2 egg whites at a time), stirring vigorously after each addition until smooth preheat oven to 425*F.
  2. Transfer dough to a pastry bag (I used a ziplock with a snipped end perfectly) and pipe mounds 1/3 inch in diameter about 1/2 inch apart on 2 large baking sheets lined with parchment.
  3. Gently flatten tips of mounds with a moist fingertip.
  4. Bake 1 sheet at a time, in middle of oven until golden brown and cooked through, 12-15 minutes.
Most Helpful

I followed the directions exactly. My eggs cooked even though I stirred rapidly after each addition. I tried cooking them anyway and they didn't puff up at all. They were greasy balls.

ShaGun August 26, 2008

Super easy recipe! It came together in minutes.

Pfil October 25, 2005

A wonderfully easy, yet showy recipe. I did let the butter/flour mixture cool slightly before adding the eggs (I used 2 whole eggs instead of the whites) so as not to scramble them. I then let the puffs cool and placed them in a ziplock overnight (make sure puffs are totally cool or condinsation will build up in the bag and make puffs soggy). Next day I returned them to the oven to crisp them up a bit, then filled them with a combination of sour cream, sweetened cream cheese, and pumpkin butter (Kittencal's Delicious Pumpkin Butter (Fat Free)). These were a huge hit at my fall party. Thank you for a very nice recipe with easy shortcuts/tips.

BothFex October 05, 2004