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

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.

How to Make It

Step 1

Preheat oven to 375°.

Step 2

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.

Step 3

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.

Step 4

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.

Ratings & Reviews

cyclegal's Review

March 22, 2014

karenfar's Review

April 25, 2010
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.