Profiteroles (Cream puffs)
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 8tablespoons butter, plus additional butter for greasing the pan
- 1cup flour, plus additional flour for flouring the pan
- 1cup water
- Salt, if desired
- 4large eggs
Nutritional analysis per serving (24 servings)
65 calories; 5 grams fat; 3 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 4 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 2 grams protein; 65 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Preheat oven to 425 degrees.
- Step 2
Lightly, but thoroughly, butter a jellyroll pan. Sprinkle the pan with flour and shake it around until well coated. Shake and tap out excess flour.
- Step 3
Add the water to a saucepan and add the eight tablespoons of butter and salt to taste. Bring to the boil and add the flour, all at once, stirring vigorously and thoroughly in a circular fashion until a ball is formed and the mixture cleans the sides of the saucepan.
- Step 4
Add one egg, beating thoroughly and rapidly with the spoon until it is well blended with the mixture. Add another egg, beat and so on. When all the eggs are added, fit a pastry bag with a round-tipped, number 6 pastry tube. Spoon the mixture into the bag. Holding the pastry bag straight up with the tip close to the floured surface of the pan, squeeze the bag to make mounds of pastry at intervals all over the pan. There should be about 24 mounds.
- Step 5
The mounds may have pointed tips on top. To flatten these, wet a clean tea towel and squeeze it well. Open it up, fold it over in thirds. Hold it stretched directly over the mounds, quickly patting down just enough to rid the mounds of the pointed tips. Do not squash the mounds.
- Step 6
Place the pan in the oven and bake 30 minutes or until the cream puffs are golden brown and cooked throughout. Remove and let cool.
Private Notes
Comments
I used to make profiteroles all the time but I couldn't remember the proportions. This was it! The only difference was I'd use parchment paper that was dampened with water (instead of flouring jelly roll pans). I also remembered we'd cook them for 20 minutes and turn off the oven and leave them in for 10-15. Don't open the oven! They came out great. The only bad part is waiting for them to cool so we can fill them!
These were delicious! I cut the tops off and cooked about 10 more mins then filled generously with: 1 pkg (3.5oz) vanilla instant pudding 2 c whipping cream 1 c milk Beat puddings and milk together. Add cream and beat till stiff. Topped them with this chocolate glaze, a couple raspberries, and a hint of orange zest. Glaze: 1c powdered sugar 3T cocoa 2T melted butter Mix then add 2t vanilla and 1-3T HOT water until you reach the desired consistency.
Instead of a pastry bag, I simply use a large silver spoon to scoop out the dough onto the sheet..
Howard Johnson's (I think both Craig and Pierre consulted on the menus) profiteroles in the 60's were the stellar dessert with ice cream and chocolate sauce!!
Instead of a pastry bag, I simply use a large silver spoon to scoop out the dough onto the sheet..
These were delicious! I cut the tops off and cooked about 10 more mins then filled generously with: 1 pkg (3.5oz) vanilla instant pudding 2 c whipping cream 1 c milk Beat puddings and milk together. Add cream and beat till stiff. Topped them with this chocolate glaze, a couple raspberries, and a hint of orange zest. Glaze: 1c powdered sugar 3T cocoa 2T melted butter Mix then add 2t vanilla and 1-3T HOT water until you reach the desired consistency.