Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe by Southern Living June 2010

Gallery

Credit: Jennifer Davick; Styling: Sissy Lamerton

Recipe Summary test

prep:
20 mins
additional:
50 mins
total:
70 mins
Yield:
Makes about 2 dozen
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°. Stir together flour and sugar.

    Advertisement
  • 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.

Advertisement