Wednesday, July 30, 2008

Cream Puff Recipe (pictured in the previous post)

Someone asked for the recipe for the cream puffs in the last post, so here it is. They are pretty easy to make. This is a pampered chef recipe. Profiteroles are miniature cream puffs. I use heavy whipping cream and make my own filling. The instructions for that are below the recipe.

Profiterole Puffs

3/4 cup water
1/4 cup butter or margarine
1/4 tsp salt
3/4 cup all-purpose flour
3 eggs, lightly beaten

Filling and topping:
1 container (8 oz) frozen whipped topping, thawed
1/2 cup powdered sugar
1 tsp vanilla extract
2 tbls chopped pistachios or almonds
1/4 cup prepared chocolate frosting, melted

1) Preheat oven to 375. For puffs, in 1.5 qt saucepan combine water, butter and salt; bring to a boil over high heat. Add flour all at once. Using Classic Scraper, stir mixture vigorously about 1 minute or until mixture leaves sides of pan and forms into a ball. Remove from heat; place dough into bowl. Add eggs and whisk until smooth and very thick.
2) Lightly spray mini muffin pan with oil using Kitchen Spritzer. Using slightly mounded Small Scoop, scoop batter into cups. Bake 22-25 minutes or until deep golden brown. Remove from oven and make a small cut into side of each puff to release excess steam. Remove puffs from pan and allow to cool completely.
3) For filling, combine whipped topping, powdered sugar and vanilla. Mix gently until well blended. Attach bizmark tip to Easy Accent Decorator, fill with filling and pipe into center of each puff. For topping, chop nuts and microwave frosting on high 5-10 seconds or until melted. Drizzle frosting over puffs and sprinkle with pistachios.

Yield: 24 puffs

I use real cream instead of cool whip, so here are the instructions for that.
Combine 1 1/2 cups heavy whipping cream, 3/4 cup powdered sugar and 1/2 teaspoon vanilla. Beat with whisk till stiff peaks form, 5-7 minutes. Proceed as recipe directs.

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