Profiteroles (Choux Puffs) |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 2 |
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Dessert courtesy of Shawn Sidey and Celebrity Kitchens. I halved the rcipe and got 33 and even used light butter. Use an old-fashioned ketchup/mustard bottle to fill cooled puffs with whatever filling you choose (cool whip, pudding, creme anglaise, etc...) I used Dancer's No-Fat Chocolate sauce to drizzle on top. They're like mini-eclairs. Ingredients:
1/2 cup water |
1/4 cup unsalted butter, cut into small pieces (1/2 stick) |
1/2 cup all-purpose flour |
4 egg whites or 2 eggs |
Directions:
1. Bring water and butter to a boil in a 2 quart heavy saucepan over high heat, then reduce heat to moderate add flour all at once and cook, stirring vigorously with a wooden spoon until mixture pulls away from the pan (about 2 minutes) remove pan from heat and add eggs, 1 at a time (2 egg whites at a time), stirring vigorously after each addition until smooth preheat oven to 425*F.
2. Transfer dough to a pastry bag (I used a ziplock with a snipped end perfectly) and pipe mounds 1/3 inch in diameter about 1/2 inch apart on 2 large baking sheets lined with parchment.
3. Gently flatten tips of mounds with a moist fingertip.
4. Bake 1 sheet at a time, in middle of oven until golden brown and cooked through, 12-15 minutes.
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