Ahhh…one of my favorite little desserts around…profiteroles. I think these are just plain ol’ creme puffs though because they have not been covered in chocolate. I’m still researching all that, but for now, I’m calling them profiteroles because that makes them even more fancy!
I really think that I will only fix these when they are going to be eaten here because I found they do not travel well. I also found out that Nik is great at making the cream for filling the puffs so he is now the official “Cream Maker”. I just need to stop him because he’s not so good at that part! lol!! He actually whipped the mixture a little too long and it started to separate. If I had stopped him sooner, I would have had a perfect cream to work with. Instead, I had to use a pointy icing tip and poke it into the puff and fill them that way. I really wanted to cut them open and use a fancy icing tip to make it all ruffledy and pretty. It all worked out though…they were still very yummy!
I think these puffs would be good with a cream cheese filling too. For Christmas, I’m going to stick to the sugary cream though.
Pate a Choux
1/2 cup butter
1 cup water
1/8 tsp salt
1 cup flour
4 eggs
In a heavy sauce pan, combine butter, water and salt. Bring to a boil. Remove from heat and stir in flour vigorously with a wooden spoon. Return to medium low heat and stir until a ball forms and leaves the side of pan. Remove from heat and cool for 5 minutes. Beat in eggs one at a time until smooth and glossy.
Use an icing bag to pipe dough onto a baking sheet.
Bake at 435 for 15 to 20 minutes or until golden brown.
Remove and cool
Big Bowl of Puffs!
This is what most of my puffs looked like before being opened.
And this is a puff that has been opened…I was hoping that the hollowness would be more obvious.
I used an icing bag to pipe some chocolate cream onto the puff. This was before the cream started to break down from being over-beaten! lol!
A finished Chocolate Cream Puff!
