Tuesday, September 27, 2011

RoW - Profiterole Puffs

Profiteroles, which are miniature cream puffs, are made easy when prepared in the Deluxe Mini-Muffin Pan. You can make them ahead of time and freeze (unfilled) in a ziptop bag. These bite-sized treats are easier to make than you would think!

The Pampered Chef ® Profiterole Puffs Recipe

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

Filling and Topping
1 container (8 ounces) frozen whipped topping, thawed
1/2 cup powdered sugar
1/2 teaspoon Double-Strength Vanilla
2 tablespoons chopped pistachios or almonds
1/4 cup prepared chocolate frosting, melted

Preheat oven to 375°F. 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 Classic Batter Bowl. Add eggs and whisk until smooth and very thick using Stainless Whisk.

Lightly spray Deluxe 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 using Quikut Paring Knife to release excess steam. Remove puffs from pan to Stackable Cooling Rack; cool completely.

For filling, combine whipped topping, powdered sugar and vanilla. Mix gently until well blended using Small Mix 'N Scraper®. Attach bismark tip to Easy Accent® Decorator; fill with filling and pipe into center of each puff. For topping, chop pistachios using Food Chopper. Place frosting in Prep Bowl; microwave on HIGH 5-10 seconds or until melted. Drizzle frosting over puffs and sprinkle with pistachios.

Yield: 24 puffs

Nutrients per serving: (1 puff): Calories 90, Total Fat 5 g, Saturated Fat 3 g, Cholesterol 30 mg, Carbohydrate 9 g, Protein 1 g, Sodium 55 mg, Fiber 0 g

Cook's Tip: To prepare filling using heavy whipping cream, combine 1 1/2 cups heavy whipping cream, 3/4 cup powdered sugar and 1/2 teaspoon Double-Strength Vanilla in Stainless (2-qt.) Mixing Bowl. Set over Stainless (4-qt.) Mixing Bowl that is filled with ice. Beat cream until stiff peaks form using Stainless Double Balloon Whisk, about 5-7 minutes. Proceed as recipe directs.

If desired, 1 teaspoon vanilla can be substituted for the Double-Strength Vanilla.

Try filling these with your favorite instant pudding.

© 2009 The Pampered Chef used under license.