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Profiteroles

Name: Profiteroles
Prep time: 50 min
Total time: 2 h
Yield: 12
Ingredients: 1 cup water; 1/2 cup butter or stick margarine; 1 cup Gold Medal™ all-purpose flour; 4 whole eggs; 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; 1 tablespoon powdered sugar; 1/4 cup chocolate topping

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Prep 50 min
Total 2 hr 0 min
Servings 12

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Tender puffs filled with cool custard are a timeless dessert that never goes out of style.

By Betty Crocker Kitchens

Updated Dec 23, 2009

Ingredients

Puffs

1 cup water
1/2 cup butter or stick margarine
1 cup Gold Medal™ 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

Make With

Gold Medal Flour

Steps

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

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

Bake 20 to 25 minutes or until puffed and golden. Cool away from draft, about 30 minutes.
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

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

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.

Tips from the Betty Crocker Kitchens

tip 1
For a change of pace, fill the puffs with vanilla or chocolate ice cream instead of the custard filling.
tip 2
When making the puffs, add the flour all at once and stir vigorously with a wooden spoon.

Nutrition

260 Calories, 17g Total Fat, 5g Protein, 22g Total Carbohydrate, 11g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 260

Calories from Fat: 150

Total Fat: 17g; 26%

Saturated Fat: 10g; 49%

Trans Fat: 1/2g

Cholesterol: 145mg; 48%

Sodium: 135mg; 6%

Potassium: 105mg; 3%

Total Carbohydrate: 22g; 7%

Dietary Fiber: 0g; 0%

Sugars: 11g

Protein: 5g

% Daily Value*:

Vitamin A: 10%; 10%

Vitamin C: 0%; 0%

Calcium: 6%; 6%

Iron: 6%; 6%

Exchanges:

1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;