VeraBlue
Executive Chef
I've had this recipe for over 35 years, and have never had a bad batch! They are extremely easy to make.
Profiterole
1C water
1 stick unsalted butter
1C flour
4 Eggs
Cream Filling
3oz package instant vanilla pudding (I told you this was easy)
3/4 C whole milk
1/2 pint heavy cream
1t vanilla
Method
Preheat oven to 350 degrees. Boil water and butter together. Lower heat and add flour, whisking in till no lumps remain and batter pulls away from side of pot. Remove from heat. Add eggs with whisk, one at a time. Be sure to incorporate the egg into the batter before adding the next egg. Batter will be sticky. Drop batter by teaspoon to greased baking sheet, 1 inch apart. Set aside until all batter is used. When you are ready to place pans into the oven, raise the temperature to 450. Put pans in oven and set timer for 10 minutes. After 10 minutes, lower heat to 400 and time for 20 minutes. Total baking time is 30 minutes. Remove from oven, do not wrap. Place on racks to cool, away from drafts and humidity.
Cream Method
Blend milk with instant pudding well, making sure there are no lumps. Whip heavy cream with vanilla till firm. Fold whipped cream into vanilla pudding which has begun to set. Refrigerate until ready to fill the profiteroles.
If you have a pastry bag, you can fill it with cream and inject the filling into the profiterole. If not, you can simply slice the top off and fill with cream, replacing the top. Try to avoid filling the profiteroles overlong before serving them. You have to refrigerate them once they are filled.
Dust generously with confectioner's sugar before serving them.
This makes about 25 cream puffs!
Profiterole
1C water
1 stick unsalted butter
1C flour
4 Eggs
Cream Filling
3oz package instant vanilla pudding (I told you this was easy)
3/4 C whole milk
1/2 pint heavy cream
1t vanilla
Method
Preheat oven to 350 degrees. Boil water and butter together. Lower heat and add flour, whisking in till no lumps remain and batter pulls away from side of pot. Remove from heat. Add eggs with whisk, one at a time. Be sure to incorporate the egg into the batter before adding the next egg. Batter will be sticky. Drop batter by teaspoon to greased baking sheet, 1 inch apart. Set aside until all batter is used. When you are ready to place pans into the oven, raise the temperature to 450. Put pans in oven and set timer for 10 minutes. After 10 minutes, lower heat to 400 and time for 20 minutes. Total baking time is 30 minutes. Remove from oven, do not wrap. Place on racks to cool, away from drafts and humidity.
Cream Method
Blend milk with instant pudding well, making sure there are no lumps. Whip heavy cream with vanilla till firm. Fold whipped cream into vanilla pudding which has begun to set. Refrigerate until ready to fill the profiteroles.
If you have a pastry bag, you can fill it with cream and inject the filling into the profiterole. If not, you can simply slice the top off and fill with cream, replacing the top. Try to avoid filling the profiteroles overlong before serving them. You have to refrigerate them once they are filled.
Dust generously with confectioner's sugar before serving them.
This makes about 25 cream puffs!