Profiteroles

Profiteroles are cream puffs filled with custard or sweetened cream  or ice cream topped with chocolate sauce. You can add sliced fruits with your filling.

My version is as follows...cream puffs filled with custard topped with sweetened whipped cream and drizzled with chocolate sauce.

Choux  Pasty or Cream Puff Pastry

1 cup water

1/2 cup butter

1/2 teaspoon salt

1 cup all-purpose flour

4 large eggs

Pre-heat oven to 400 F.

Prepare ungreased cookies sheets. You can also line with parchment paper or silicone mat.

In a saucepan, combine water, butter and salt. In medium heat, cook until butter has melted and the water boils. Lower the heat and add the flour.  Stir vigorously with a wooden spoon until mixture pulls away from the sides of the pan. Remove from heat. With mixer at medium speed or with a wooden spoon, beat in eggs one at a time, until mixture is smooth before adding the next egg. Continue beating until shiny.

Drop the mixture onto ungreased cookie sheet by heaping tablespoons 2 inches apart.  Or use a plain tip for piping, 2 inch mounds. Bake for 40 minutes or until puffed. Once baked, make a slit on top.  Let cool.

Custard Filling

 2 1/2 cups fresh milk
1/3 cup cornstarch
3/4 cups granulated sugar
6 egg yolks

Blend milk and cornstarch with a wire whisk on top of a heavy saucepan or double boiler, add the remaining ingredients. Cook over low fire until it thickens. Stirring continuously. Remove from fire. Set aside to cool. Then, refrigerate while waiting for the puffs to bake and cool.

Sweetened Whipped Cream

Once the cream puffs are arranged in a dish, whip a cup of cream over bowl of ice water and add 1/4 cup sifted powdered sugar. Set aside.

**If you want a sweeter cream, just add more sugar to taste


Chocolate Sauce

1/2 cup semi-sweet chocolate pieces
1/4 cup cream

Place chocolate and cream in a double boiler. Stir mixture occasionally until smooth and shiny. Remove from heat.


Assembly

Once the cream puffs are cool, remove the top and place a scoop of the custard on the bottom half of each puff. Cover with the cut off top. Arrange the cream puffs in a dish. Cover with the sweetened whipped cream. Drizzle with chocolate sauce.