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Profiteroles with Coffee Whipped Cream

Photo: Jennifer Davick; Styling: Sissy Lamerton
Prep time 20 mins
Other time 50 mins
Yield Makes about 2 dozen
These small cream puffs are surprisingly easy to make. Use a 1-inch scoop coated with cooking spray to drop dough onto baking sheet. Store cooled, unfilled puffs in an airtight container up to 2 days.

Ingredients

  • 3/4 cup all-purpose flour
  • 1 1/2 teaspoons sugar
  • 1/3 cup butter
  • 3 large eggs, beaten
  • Parchment paper
  • Coffee Whipped Cream
  • Hot fudge topping

How to Make It

  1. Preheat oven to 400°. Stir together flour and sugar.

  2. Bring butter and 3/4 cup water to a boil in a 3-qt. saucepan over medium-high heat, stirring occasionally. Immediately remove from heat, and quickly stir in flour mixture all at once. Beat with a wooden spoon until mixture is smooth and leaves sides of pan, forming a ball of dough. Gradually add eggs, beating until mixture is smooth and glossy.

  3. Drop dough by rounded tablespoonfuls onto a parchment paper-lined baking sheet.

  4. Bake at 400° for 20 minutes or until puffy and golden brown. Remove from oven to a wire rack. Pierce 1 side of each cream puff with a knife to allow steam to escape. Cool completely on baking sheet (about 20 minutes).

  5. Cut each cream puff in half horizontally. Dollop Coffee Whipped Cream onto bottom halves; top with remaining halves. Cover and chill until ready to serve. Drizzle with hot fudge topping just before serving.

  6. Try this twist!

  7. Profiteroles with Coffee Ice Cream: Substitute 1 1/2 cups coffee ice cream for Coffee Whipped Cream.