Profiteroles with Berry Coulis

Profiteroles with Berry Coulis Recipe
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.


5 servings (serving size: 3 cream puffs and 1/2 cup coulis)

Recipe from

Cooking Light

Nutritional Information

Calories 283
Caloriesfromfat 30 %
Fat 9.4 g
Satfat 5.2 g
Monofat 2.4 g
Polyfat 0.9 g
Protein 7.3 g
Carbohydrate 44 g
Fiber 5.1 g
Cholesterol 67 mg
Iron 1.6 mg
Sodium 248 mg
Calcium 75 mg


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


Preheat oven to 375°.

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.

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.

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.