These made an elegant and impressive dessert to serve to guests without much effort! Followed recipe exactly, although I used a very small (1 1/2 inch) ice cream scoop to scoop out the dough. I filled some with coffee ice cream, some with vanilla ice cream, and topped with homemade hot fudge sauce. Delicious!
Profiteroles with Coffee Whipped Cream
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.
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Other: 50 Minutes
- 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
- 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.
- Try this twist!
- Profiteroles with Coffee Ice Cream: Substitute 1 1/2 cups coffee ice cream for Coffee Whipped Cream.
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