• 12servings
  • 120minutes
  • 260calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B6, B12, H, D
MineralsZinc, Natrium, Fluorine, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 cup water

  2. 1/2 cup butter or stick margarine

  3. 1 cup Gold Medal® all-purpose flour

  4. 4 whole eggs

  5. 1/3 cup granulated sugar

  6. 2 tablespoons cornstarch

  7. 1/8 teaspoon salt

  8. 2 cups half-and-half

  9. 2 egg yolks, slightly beaten

  10. 2 tablespoons butter or margarine, softened

  11. 2 teaspoons vanilla

  12. 1 tablespoon powdered sugar

  13. 1/4 cup chocolate topping

Instructions Jump to Ingredients ↑

  1. Heat oven to 400°F. In 2 1/2-quart saucepan, heat water and 1/2 cup butter to rolling boil. Stir in flour. Reduce heat to low; stir vigorously over low heat about 1 minute or until mixture forms a ball. Remove from heat.

  2. Beat in eggs, all at once, with spoon. Continue beating until smooth. Drop dough by level tablespoonfuls about 1 1/2 inches apart on ungreased cookie sheets to make 36 profiteroles.

  3. Bake 20 to 25 minutes or until puffed and golden. Cool away from draft, about 30 minutes.

  4. Meanwhile, in 2-quart saucepan, mix granulated sugar, cornstarch and salt. Gradually stir in half-and-half. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Gradually stir at least half of the hot mixture into egg yolks, then stir back into hot mixture in saucepan. Boil and stir 1 minute. Remove from heat. Stir in 2 tablespoons butter and the vanilla.

  5. Pour filling into bowl. Press plastic wrap on filling to prevent a tough layer from forming on top. Refrigerate at least 1 hour or until cool.

  6. Cut puffs horizontally in half. Fill puffs with filling; replace tops. Sift powdered sugar over tops. Cover; refrigerate until serving. Serve drizzled with chocolate topping. Store remaining profiteroles covered in refrigerator.


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