This is a very classic recipe for cream puffs or profiteroles (pronounced pro-fit-er-rolls). This recipe is easy to make takes a very short amount of time and best of all can go into the freezer and you can bake them of when ever you need them!
In a small bowl, whisk together the flour and salt. Place the water and butter in a medium saucepan and bring to a boil. Add the flour mixture and beat vigorously with a wooden spoon for several seconds, until the dough is smooth, pulls away from the sides of the pan, and begins to form a ball. Remove the pan from the heat. Cool the dough for a couple of minutes. Beat in the eggs one at a time, until smooth and glossy, 1 to 2 minutes.
- 1 cup all-purpose flour
- 1/4 teaspoon coarse salt
- 1 cup water
- 8 tablespoons unsalted butter (1 stick), cut into small pieces
- 5 large eggs, at room temperature
In a small bowl, whisk together the flour and salt. Place the water and butter in a medium saucepan and bring to a boil. Add the flour mixture and beat vigorously with a wooden spoon for several seconds, until the dough is smooth, pulls away from the sides of the pan, and begins to form a ball. Remove the pan from the heat. Cool the dough for a couple of minutes. Beat in the eggs one at a time, until smooth and glossy, 1 to 2 minutes.
Grease 2 small or 1 large baking sheets and preheat oven to 400. Place dough in pastry bag or zip top bag and pipe onto baking sheets in a small circular pattern. Place in oven and bake until golden brown about 10-12 min.
*****at this point in the process instead of baking you can place in freezer on the baking sheet and freeze until hard and repackage in zip top bag and keep in freezer until ready to use. You can keep them in the freezer for about 3 months. They can go straight from freezer to oven*****
To serve....
1. cut in half and fill with whipped cream and drizzle with melted chocolate (when melting chocolate add 1 tablespoon of Crisco vegetable shorting per 1 cup of chocolate. Doing this makes for a shinier topping and softer when cool.)
2. cut in half and fill with ice cream and top with whipped cream.
Wanna make fresh whipped cream?
take one carton of heavy whipping cream and beat with electric mixer until it starts to thicken a little (about 2 min). Slowly add 3-4 tablespoons (depending on how sweet you like it) of powdered sugar. Add 1/2 teaspoon of vanilla extract and whipped until stiff peaks are formed. About the consistency of whipped topping you find in your grocers freezer. Be careful not to over beat!
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