I take the cream puff and fill it with whipped cream or ice cream, then add a chocolate or caramel drizzle, You can serve three profiteroles together on a plate Or just serve them plain; they’re more “pop-able” that way.
Cream puffs:
1 cup water
8 tablespoons (1 stick) unsalted butter
1/2 teaspoon salt
1 1/2 teaspoons sugar
1 cup all-purpose flour
4 eggs
8 tablespoons (1 stick) unsalted butter
1/2 teaspoon salt
1 1/2 teaspoons sugar
1 cup all-purpose flour
4 eggs
Caramel:
1 1/4 cups sugar
1/3 cup water
Ice cream of your choice, or lightly sweetened whipped cream
1 cookie sheet lined with parchment paper, or lined with nonstick baking mats
Ice cream of your choice, or lightly sweetened whipped cream
1 cookie sheet lined with parchment paper, or lined with nonstick baking mats
Make the Cream Puffs:
Preheat the oven to 425 degrees F.
Combine the water, butter, salt, and sugar in a large saucepan and bring to a rolling boil over medium-high heat. When it boils, immediately take the pan off the heat. Stirring with a wooden spoon, add all the flour at once and stir hard until the flour is incorporated, about 30 to 60 seconds. Return the pan to the heat and cook, stirring, 2 minutes to evaporate some of the moisture.
Scrape the mixture into a mixer fitted with a paddle attachment (or use a hand mixer or a food processor.) Mix at medium speed. With the mixer running, add the eggs, 1 at a time, stopping after each to scrape down the sides of the bowl. Mix until the dough is smooth and glossy and the eggs are completely incorporated. The dough should be thick, but should fall slowly and steadily from the beaters when you lift them out of the bowl. Using a pastry bag, pipe the dough in bite-size mounds (about 1 1/2 inches across) onto 1 of the cookie sheets. I just use a teaspoon and my fingers.
Dip your finger in flour and push down the points to smooth out any bumps. Bake 15 minutes, then reduce the heat to 375 degrees F and bake until puffed up and light golden brown, about 25 minutes more. Try not to open the oven door too often during the baking. Let cool on the baking sheet.
When ready to serve, carefully turn the puffs over and cut each 1 horizontally in 1/2 using a long serrated knife. Fill each with a small scoop of ice cream or sweetened, flavored whipped cream. Place the lid on top and serve immediately
Combine the water, butter, salt, and sugar in a large saucepan and bring to a rolling boil over medium-high heat. When it boils, immediately take the pan off the heat. Stirring with a wooden spoon, add all the flour at once and stir hard until the flour is incorporated, about 30 to 60 seconds. Return the pan to the heat and cook, stirring, 2 minutes to evaporate some of the moisture.
Scrape the mixture into a mixer fitted with a paddle attachment (or use a hand mixer or a food processor.) Mix at medium speed. With the mixer running, add the eggs, 1 at a time, stopping after each to scrape down the sides of the bowl. Mix until the dough is smooth and glossy and the eggs are completely incorporated. The dough should be thick, but should fall slowly and steadily from the beaters when you lift them out of the bowl. Using a pastry bag, pipe the dough in bite-size mounds (about 1 1/2 inches across) onto 1 of the cookie sheets. I just use a teaspoon and my fingers.
Dip your finger in flour and push down the points to smooth out any bumps. Bake 15 minutes, then reduce the heat to 375 degrees F and bake until puffed up and light golden brown, about 25 minutes more. Try not to open the oven door too often during the baking. Let cool on the baking sheet.
When ready to serve, carefully turn the puffs over and cut each 1 horizontally in 1/2 using a long serrated knife. Fill each with a small scoop of ice cream or sweetened, flavored whipped cream. Place the lid on top and serve immediately