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Prep 30min
Total60min
Servings8
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Ingredients
Cream Puffs
1
cup milk
1/2
cup butter, cut into cubes
1/4
teaspoon salt
1
cup Gold Medal™ all-purpose flour
4
eggs
Chai Latte Whipped Cream
1
cup heavy whipping cream, well chilled
2
tablespoons sugar
6
tablespoons chai latte-flavored international instant coffee mix
Chocolate Sauce
1/2
cup sugar
2 1/2
tablespoons cornstarch
1
tablespoon unsweetened baking cocoa
1/2
cup water
2
tablespoons butter
1/2
teaspoon vanilla
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Steps
1
Heat oven to 425°F. Line cookie sheet with parchment paper.
2
In 2-quart saucepan, heat milk, 1/2 cup butter and the salt until butter is melted. Add flour all at once; stir until mixture comes together, forms a ball and pulls away from side of saucepan. Transfer dough to food processor. Add eggs; process until dough is combined and smooth.
3
Using ice cream scoop, place balls of dough on cookie sheet.
4
Bake 20 minutes or until golden brown. Turn oven off; let stand in oven 10 minutes longer. Cool completely.
5
Meanwhile, beat whipping cream with electric mixer on medium-high speed until slightly thickened. Reduce speed; beat in 2 tablespoons sugar and the chai latte mix. Increase speed; beat mixture until stiff. Cover; refrigerate until ready to use.
6
In 2-quart saucepan, stir together 1/2 cup sugar, the cornstarch and cocoa with whisk. Add water; heat to boiling over medium heat. Boil 1 minute. Beat in 2 tablespoons butter. Remove from heat; stir in vanilla. Pour into heatproof jar. Store in refrigerator.
7
To serve, cut each cream puff in half. Top bottom halves with chai latte whipped cream. Cover with top halves of cream puffs. Drizzle each with chocolate sauce.
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The profiterole shells can be made in advance. Store in an airtight container for up to 2 days or freeze in freezer plastic bags.
You can fill profiteroles with flavored whipped cream or ice cream. They are incredibly versatile.
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Nutrition Facts are not available for this recipe
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