Profiterole Puffs

Profiteroles, which are miniature cream puffs, are made easy when prepared in the Deluxe Mini-Muffin Pan.

Ingredients

    Puffs
  • 3/4 cup (175 mL) water
  • 1/4 cup (50 mL) butter or margarine
  • 1/4 tsp (1 mL) salt
  • 3/4 cup (175 mL) all-purpose flour
  • 3   eggs, lightly beaten
    Filling and Topping
  • 1 container (8 oz/226 g) frozen whipped topping, thawed
  • 1/2 cup (125 mL) powdered sugar
  • 1/2 tsp (2 mL) Double-Strength Vanilla
  • 1/4 cup (50 mL) prepared chocolate frosting, melted
  • 2 tbsp (30 mL) chopped pistachios or almonds

Directions

  1. Preheat oven to 375°F. For puffs, in (1.5-qt.) Saucepan, combine water, butter and salt; bring to a boil over high heat. Add flour all at once. Using Classic Scraper, stir mixture vigorously about 1 minute or until mixture leaves sides of pan and forms into a ball. Remove from heat; place dough into Classic Batter Bowl. Add eggs and whisk until smooth and very thick using Stainless Whisk.

  2. Lightly spray Deluxe Mini-Muffin Pan with oil using Kitchen Spritzer. Using slightly mounded Small Scoop, scoop batter into cups. Bake 22-25 minutes or until deep golden brown. Remove from oven and make a small cut into side of each puff using Quikut Paring Knife to release excess steam. Remove puffs from pan to Stackable Cooling Rack; cool completely.

  3. For filling, combine whipped topping, powdered sugar and vanilla. Mix gently until well blended using Small Mix 'N Scraper®. Attach bismark tip to Easy Accent® Decorator; fill with filling and pipe into center of each puff. For topping, place frosting in (1-cup) Prep Bowl; microwave on HIGH 5-10 seconds or until melted. Drizzle frosting over puffs and sprinkle with chopped pistachios. Serve immediately.

Yield:

  • 24  servings of 1 

Nutrients per serving:

U.S. Nutrients per serving: Calories 90, Total Fat 5 g, Saturated Fat 3 g, Cholesterol 30 mg, Carbohydrate 9 g, Protein 1 g, Sodium 55 mg, Fiber 0 g

Cook's Tips:

To prepare filling using heavy whipping cream, combine 1 1/2 cups heavy whipping cream, 3/4 cup powdered sugar and 1/2 teaspoon Double-Strength Vanilla in Stainless (2-qt.) Mixing Bowl. Set over Stainless (4-qt.) Mixing Bowl that is filled with ice. Beat cream until stiff peaks form using Silicone Sauce Whisk, about 5-7 minutes. Proceed as recipe directs.

If desired, 1 teaspoon vanilla can be substituted for the Double-Strength Vanilla.

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