Profiteroles

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  • 50 min prep time
  • 2 hr 0 min total time
  • 13 ingredients
  • 12 servings

Ingredients

Puffs

1
cup water
1/2
cup butter or stick margarine
1
cup all-purpose flour
4
whole eggs

Filling

1/3
cup granulated sugar
2
tablespoons cornstarch
1/8
teaspoon salt
2
cups half-and-half
2
egg yolks, slightly beaten
2
tablespoons butter or margarine, softened
2
teaspoons vanilla

Garnish

1
tablespoon powdered sugar
1/4
cup chocolate topping

Directions

  1. 1 Heat oven to 400°F. In 2 1/2-quart saucepan, heat water and 1/2 cup butter to rolling boil. Stir in flour. Reduce heat to low; stir vigorously over low heat about 1 minute or until mixture forms a ball. Remove from heat.
  2. 2 Beat in eggs, all at once, with spoon. Continue beating until smooth. Drop dough by level tablespoonfuls about 1 1/2 inches apart on ungreased cookie sheets to make 36 profiteroles.
  3. 3 Bake 20 to 25 minutes or until puffed and golden. Cool away from draft, about 30 minutes.
  4. 4 Meanwhile, in 2-quart saucepan, mix granulated sugar, cornstarch and salt. Gradually stir in half-and-half. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Gradually stir at least half of the hot mixture into egg yolks, then stir back into hot mixture in saucepan. Boil and stir 1 minute. Remove from heat. Stir in 2 tablespoons butter and the vanilla.
  5. 5 Pour filling into bowl. Press plastic wrap on filling to prevent a tough layer from forming on top. Refrigerate at least 1 hour or until cool.
  6. 6 Cut puffs horizontally in half. Fill puffs with filling; replace tops. Sift powdered sugar over tops. Cover; refrigerate until serving. Serve drizzled with chocolate topping. Store remaining profiteroles covered in refrigerator.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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