Profiteroles

Preparation

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.

Tips

• For a change of pace, fill the puffs with vanilla or chocolate ice cream instead of the custard filling.
• When making the puffs, add the flour all at once and stir vigorously with a wooden spoon.

Nutrition Information