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.
Profiteroles with Berry Coulis
karenfar Posted: 04/25/10