Saturday, November 3, 2007

Puffy puff

This is one of the recipes that I prepared for my Pampered Chef show this afternoon. These were very easy to make and turned out to be a wonderful and puffy light dessert. Ok maybe not light as in healthy, since each puff packs 90 calories and 5 grams of fat, but light as in you know, puffy and light. :)

I was actually a little concerned while making the dough because once the liquids were at a boil and I added in the flour the dough looked like a roux gone wrong. It looked like a big waxy ball of I don't even know what. But obviously that is what it was supposed to look like because the puffs got rave reviews. The only changes that I made to this recipe were to leave off the nuts, in case anyone had allergies, and I melted some semi-sweet chocolate to drizzle over top.

Profiterole Puffs
(Adapted from: Pampered Chef Season's Best Spring/Summer 07)

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

Filling and topping:
1 container (8 oz) frozen whipped topping, thawed
1/2 cup powdered sugar
1 tsp vanilla extract
2 tbls chopped pistachios or almonds
1/4 cup prepared chocolate frosting, melted

1) Preheat oven to 375. For puffs, in small saucepan combine water, butter and salt; bring to a boil over high heat. Add flour all at once. Stir mixture vigorously about one minute or until mixture leaves sides of pan and forms into a ball. Remove from heat; place dough into bowl and. Add eggs and which until smooth and very thick.
2) Lightly spray mini muffin pan with oil. Using slightly mounded tablespoon, 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 to release excess steam. Remove puffs from pan and allow to cool completely.
3) For filling, combine whipped topping, powdered sugar and vanilla. Mix gently until well blended. Attach small holed tip to pastry bag, fill with filling and pipe into center of each puff. For topping, chop nuts and microwave frosting on high 5-10 seconds or until melted. Drizzle frosting over puffs and sprinkle with pistachios.

Yield: 24 puffs


Anonymous said...

These look awesome! Great job!

Ally said...

they look delicious Amber, very sophisticated!

Anonymous said...

Wow, those turned out fabulously! Great job!! :)

Anonymous said...

They look awesome! I think you just convinced me to whip up a batch during halftime tomorrow :)

Annie said...

Those look excellent! Very pretty and puffy. I just want to eat one :)

Kayte said...

these look incredible Amber! i hope you had a fun party!

Deborah said...

I have had very good luck with the pampered chef recipes. This one looks like a winner!

Laura said...

Oh man, these look so good. I'll probably be trying them this weekend. Thanks for sharing the recipe woman!

kate said...

those look amazing! i have always wanted to try to make them, but was afraid it was too complicated. maybe i should give it a shot. i think i'd like mine with icecream inside, though. . . mmmm

(i found you on the foodie blogroll--btw)


Jaime said...

these look amazing! cream puffs are always a very impressive dessert to make when entertaining and yours look beautiful :)

Elle said...

What darling little cream puffs. It is actually a bit scary when the dough all of a sudden becomes this big clump and the sides of the pan have a strange sort of glaze to them of dough...but these are just perfect.