Profiteroles with Berry Coulis

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.

Yield: 5 servings (serving size: 3 cream puffs and 1/2 cup coulis)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 283
  • Calories from fat: 30%
  • Fat: 9.4g
  • Saturated fat: 5.2g
  • Monounsaturated fat: 2.4g
  • Polyunsaturated fat: 0.9g
  • Protein: 7.3g
  • Carbohydrate: 44g
  • Fiber: 5.1g
  • Cholesterol: 67mg
  • Iron: 1.6mg
  • Sodium: 248mg
  • Calcium: 75mg


  • 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
  • Coulis:
  • 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


  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.
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