Profiteroles with Berry Coulis |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
|
Profiteroles are miniature cream puffs made with pâte á choux (paht-ah-SHOO), an egg-based pastry that puffs as it bakes. Coulis (koo-LEE) is the French name for a thick sauce made with fruits or vegetables. Ingredients:
p |
3/4 cup all-purpose flour |
3/4 cup water |
3 tablespoons butter |
1 teaspoon granulated sugar |
1/4 teaspoon salt |
3 large egg whites |
1 large egg yolk |
2 cups sliced strawberries |
1 cup fresh blackberries |
1 cup fresh raspberries |
3 tablespoons granulated sugar |
remaining ingredients |
1 cup vanilla low-fat frozen yogurt |
2 tablespoons powdered sugar |
Directions:
1. Preheat oven to 375°.
2. To prepare pâte á choux, lightly spoon the flour into dry measuring cups, and level with a knife. Combine water and next 3 ingredients (water through salt) in a medium saucepan; bring to a boil. Reduce heat to low, and add the flour, stirring well with a whisk until the mixture is smooth and pulls away from sides of pan. Remove from heat, and cool 5 minutes.
3. Add egg whites and egg yolk, 1 at a time, beating vigorously with a wooden spoon until smooth. Spoon mixture into a pastry bag fitted with a 1/2-inch round tip. Pipe 15 (1 1/2-inch round) mounds onto a baking sheet lined with parchment paper. Bake at 375° for 35 minutes or until golden. Remove pan from oven; reduce oven temperature to 300°. Cut a horizontal slit into one side of each cream puff. Return to oven; bake at 300° for 5 minutes. Cool on a wire rack.
4. To prepare coulis, combine the strawberries, blackberries, raspberries, and 3 tablespoons granulated sugar in a medium bowl; chill 30 minutes. Partially mash berries with a fork. Cut tops off cream puffs, and fill each cream puff with about 1 tablespoon yogurt. Sprinkle with powdered sugar. Serve with coulis.
|
|