Profiteroles with Berry Coulis

  • karenfar Posted: 04/25/10
    Worthy of a Special Occasion

    I made this for company last night and it is very good but could have been a little sweeter. I used vanilla ice cream for the yogurt. Mixing the Pate a Choux was a little difficult because the eggs were hard to encorporate into the flour mixture but it all worked out. I put the baked cream puffs in a plastic container and they got a little soft. They probably could have just sat out for a few hours. Nice make-ahead dessert.

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