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chef.tim.lee's picture
  Water 1 Cup (16 tbs)
  Butter 1⁄2 Cup (8 tbs)
  All purpose flour 1 Cup (16 tbs)
  Eggs 4
  Creme patisserie 2 Cup (32 tbs)
  Egg yolks 5
  Chocolate sauce 1 Cup (16 tbs) (Recipe Follows)

Combine water and butter in a medium saucepan; bring to a boil.
Add flour to butter mixture all at once, stirring vigorously over low heat until mixture leaves sides of pan and forms a smooth ball.
Remove from heat, and cool about 5 minutes.
Add eggs, one at a time, beating with a wooden spoon after each addition; beat until batter is smooth.
Drop batter by rounded teaspoonfuls 2 inches apart on ungreased baking sheets.
Bake at 400° for 25 minutes or until golden brown and puffed.
Cool away from drafts.
Cut top off cream puffs; pull out, and discard soft dough inside.
Fill bottom halves with about 1 1/2tablespoons Creme Patisserie, and cover with top halves.
Arrange cream puffs in a mound on serving platter, and drizzle with chocolate sauce.
Serve immediately or refrigerate.

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Nutrition Rank

Nutrition Facts

Serving size

Calories 2228 Calories from Fat 1447

% Daily Value*

Total Fat 162 g249%

Saturated Fat 93.3 g466.6%

Trans Fat 0 g

Cholesterol 1366.1 mg455.4%

Sodium 475.5 mg19.8%

Total Carbohydrates 151 g50.3%

Dietary Fiber 4.8 g19%

Sugars 76 g

Protein 45 g90.1%

Vitamin A 54.8% Vitamin C

Calcium 37% Iron 81.4%

*Based on a 2000 Calorie diet

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