Preheat oven to 400°. Stir together flour and sugar.
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.
Drop dough by rounded tablespoonfuls onto a parchment paper-lined baking sheet.
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).
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.
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!
These were a cinch to make. I made the puffs exactly as directed and they were perfect. For filling, I used coffee ice cream. For the hot fudge, I bought a jar of hot fudge sauce and added a little kahlua and mixed the two together before drizzing over. Fabulous and super easy. Definitely would make again!
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