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Profiteroles Recipe

Profiteroles

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Average Rating:

Total Reviews: 34

Showing 11-20 of 34

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  • on October 26, 2010

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    Coming from England, the only the thing I changed was filling the profiteroles with whipped cream, the traditional way, instead of icecream. For the cream, I just used an electric whisk to mix up 1 cup of heavy cream, 1/2 a teaspoon of vanilla extract and 1 tbsp of powdered sugar until it was stiff. After cooking, I cut a tiny slit in each bun and then piped in the cream once they were completely cool. I didn't add the coffee or honey either.
    Once they were all assembled and finished, complete with chocolate sauce, they were ABSOLUTELY DELICIOUS!!! My husband loved them too!
    A fantastic, yet very simple recipe. One I will definitely be re-creating again soon!

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  • on October 06, 2010

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    Looked more difficult that it was. Turned out great Betty

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  • on August 26, 2010

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    yum!

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  • on June 15, 2010

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    These are so simple and delicious! They are so tasty with or without any kind of topping. Be careful; they're kind of addicting! I can't figure out why some had thin batter, because mine came out perfectly. Make sure you (aggressively whip the mixture on the stove for a couple of minutes until it forms into a ball and pulse it in the food processor long enough until everything is incorporated. If the eggs aren't fully incorporated, I can see how it would be thing. If this doesn't work, I don't have an answer!

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  • on April 10, 2010

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    These are the best profiteroles I've ever had. They get so puffy and beautiful and the chocolate sauce is incredible.

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  • on March 06, 2010

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    For those who are having problems with thin batter, try cooking it longer on the stove - you probably haven't developed the flour enough to thicken it. Use a Teflon pan and just keep stirring it for a few more minutes. You should see the batter get smooth and glossy. I also just use my KitcheAid to blend in eggs, and rather than a pastry bag I use an ice cream portion scoop - lots of options for sizes for different fillings.. Be sure to dip the scoop in water between scoops. Good Luck all.....

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  • on February 02, 2010

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    I'm not sure why this is labeled "Difficult" at all. I've made profiteroles plenty of times before and they are incredibly simple to make. The first time I ever made them was in high school. I have not tried THIS recipe for profiteroles so maybe thats why. But I feel the difficulty level will scare new chefs away. Try it out! Its easy and delightfully delicous!!!!!

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  • on January 20, 2010

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    I have watched the video for these at least three times and I am so frustrated with my thin batter! I followed all the directions accurately (cooking out the flour taste, using room temp. eggs, etc. and my dough after adding the eggs was as thin as pancake batter! Does anyone know what happened? I made it a second time and only used 2 eggs but it was still a lot thinner than hers in the video.

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  • on January 08, 2010

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    I saw the episode where she made these today and I thought I would give them a try. They were incredibly easy to make (not sure why it is labeled "difficult" and I served them for dessert. My husband absolutely loved them - especially the semi-sweet chocolate sauce. I used instant espresso as I didn't have any coffee and it worked perfectly. And my teenaged daughter inhaled them as well. Definitely worth making and I think I will serve them the next time we have company over for dinner.

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  • on January 08, 2010

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    INA I LOVE PAULA DEAN & STARTED WITH HER FOR I YEAR I GRADUATED TO YOU IN THE PAST YEAR &LOVE ALL OF YOUR RECIPES PROFITEROLES ARE JUST GREAT REMINDS ME OF PARIS. LOVE Y0U INA E. TAMI MCGAHAN

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