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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.

Recipe by Cooking Light June 2001


Recipe Summary

5 servings (serving size: 3 cream puffs and 1/2 cup coulis)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375°.

  • 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.

  • 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.

  • 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.

Nutrition Facts

283 calories; calories from fat 30%; fat 9.4g; saturated fat 5.2g; mono fat 2.4g; poly fat 0.9g; protein 7.3g; carbohydrates 44g; fiber 5.1g; cholesterol 67mg; iron 1.6mg; sodium 248mg; calcium 75mg.