Thursday, January 31, 2013


This French dessert sounds and looks fancy but it's
so easy to make. Just in time for your special
 Choux pastry, filling and chocolate sauce...
what's not to love?
I made petite puffs and used ice cream
instead of the classic custard or whipped
cream for the filling.
A few very simple ingredients:
butter, flour, water, a little sugar and  eggs.
 In a small saucepan bring the 1/2C water,
1/2 stick butter, 1/2t sugar to a boil.
 Remove from heat, add the 1/2C  flour
all at once, beating rapidly with a wooden
spoon until the dough comes together.
Let cool for 5 minutes.
Beat in the eggs one at a time until
Beat until the batter is smooth,
Drop rounded teaspoonfuls of batter 1" apart on
a sprayed baking sheet.
Smooth pointy tops with a wet finger.
Bake for 10  minutes at 425 then  reduce the oven
to 350 and bake until golden, 10-12 minutes more.
Let cool. Use a serrated knife to carefully
cut off the top 1/3 of each puff.
Fill with a scoop of ice cream.
Replace the tops and drizzle with warm
chocolate sauce. Dust with powdered sugar.
1/2 C water
1/2 stick butter
1/2 t sugar
pinch salt
1/2 C flour
2 L eggs
  • Heat oven to 425. Spray two baking sheets with cooking spray. 
  • In a medium saucepan bring the water, butter, sugar and salt to a boil.
  • Immediately remove from heat and stir in the flour with a wooden spoon. Beat rapidly until until the mixture pulls away from the sides, 
  • about 30 seconds. Let cool 5 minutes. 
  • Add eggs one at a time and beat well until the batter comes together.
  • Drop by slightly rounded teaspoonfuls of batter 1" apart on the baking sheets. Smooth pointy tops with a wet finger.  
  • Bake for 10 minutes, then reduce the oven to 350 an bake until golden brown, 10 to 12 minutes more. Let cool. 
  • 6-Cut off the tops and fill with a small scoop of ice cream. (vanilla or coffee ice cream) Replace tops and drizzle with warm chocolate sauce. Dust with powdered sugar if desired.
  • Makes about 2 dozen petite profiterole puffs. Serve 2-3 per person.
  • If you make these ahead you can warm and crisp them
  •  up a bit in a 350 over for a bout 5 minutes before serving.

Chocolate Sauce
1 C semisweet chocolate chips
1/2 C half and half or cream
2 T butter
1/2 t vanilla extract, 
In a medium glass bowl, combine the chocolate
 and cream. Microwave for 1-1/12, stirring once, 
until smooth and pourable. Stir in vanilla
or:In a small saucepan slowly melt the chips and cream.
Stir in the butter to combine. Stir in the vanilla.
or: In replace the vanilla with 1T Kahlua or Grand Marnier 

Puffs Plus: You can make these ahead and store in an 
airtight container until ready to serve. 
Freeze extras in a ziptop bag.
 No defrosting needed:
 simply slice the tops off, fill and serve.
Puffs Plus:  For savory puffs, omit the sugar and
 fill them with items like;
tuna, crab, shrimp or chicken salad. 
Bake larger puffs for a luncheon. 
Bake these 10 minutes longer at 350. 



  1. Oh wow, how yummy do these look. I definitely need to make these. Thanks for joining TTT and the recipe. Hugs, Marty

  2. Can you use brown sugar instead of white?

  3. can you use brown sugar instead of white?