Profiteroles (Choux Puffs)

"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."
 
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Ready In:
40mins
Ingredients:
4
Yields:
60 puffs
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ingredients

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directions

  • 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.
  • 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.
  • Gently flatten tips of mounds with a moist fingertip.
  • Bake 1 sheet at a time, in middle of oven until golden brown and cooked through, 12-15 minutes.

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Reviews

  1. 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.
     
  2. Super easy recipe! It came together in minutes.
     
  3. 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 recipe #71837). These were a huge hit at my fall party. Thank you for a very nice recipe with easy shortcuts/tips.
     
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RECIPE SUBMITTED BY

I graduated from the University of Delaware's HRIM program in '06. Been several years since I was last active and experimenting, but I'm coming back into it. I used to be vegetarian (even had a touch of the veganism), and I still love me my veggies, but I also love me my meat. I will never stop liking tofu no matter what. Don't knock until you try it cooked PROPERLY. Tofu is so easy to mess up.
 
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