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

6 Ratings

4 Reviews

0 Questions

Prep 50 min
Total 2 hr 0 min
Servings 12

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

By Betty Crocker Kitchens

Updated December 23, 2009

Make With

Gold Medal Flour

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

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.

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

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;