Cream puffs or profiteroles all taste the same…it’s just the size that matters. I remembered these from my childhood and am still amazed as to how the dough creates a hollow center. I thought this recipe was my mother’s design, but basically it is a traditional French pastry technique. Create a roux ball, add eggs and pipe onto a baking sheet. I scanned my Mother’s original recipe and have the re-written recipe along the side fillings. These are universal so any add stuffed ingredients such as almond butter, dates, apricots, salmon, shrimp with hot sauce, or let your imagination bound!
½ cup “oleo”, or substitute Smart Balance Butter
1 cup sifted flour. Optional gluten-free flour such as Cup4Cup at Williams’ Sonoma.
1/8 t salt
1/3 t vanilla
Place water, “butter” and salt into a heavy saucepan and stir over heat. When mixture boils vigorously, add flour and stir briskly. Stir until it forms a soft ball and leaves the side of the pan clean. Turn into a mixing bowl and cool 2 minutes. Beat in eggs, one at a time. Beat well until mixture thickens and becomes stiff. (Place into a pastry bag). Pipe onto a parchment covered baking sheet. Create 1 or 2” balls, 2 inches apart.
Bake in a very hot oven 4500F to 4250F for 10 minutes, and then reduce heat to 3250 for 15-20 minutes until browned.
For a desert, fill with almond butter and drizzle with the chocolate sauce.
Ingredients for chocolate sauce:
2 T butter
1 T flour
½ cup sugar
8 T dark cocoa
1 cup boiling water
½ t vanilla
For the chocolate sauce:
Mix flour, sugar, and cocoa with butter that is melted. Add water and bring to a rolling boil. Add vanilla and cool. Driizle over the small bites if creating a dessert.
Makes 36 bites. Serving size: 2 bites. Analysis does not include filling or chocolate sauce.
Nutrition Information: Calories: 85, Total Fat: 6 g, Saturated Fat: 2 g, Trans Fat: 0 g, Cholesterol: 48 mg, Sodium: 66 mg, Carbohydrate: 5 g, Fiber: 0 g, Protein: 2 g
Diabetic Exchanges: 1 Fat
Richard Collins, MD The Cooking Cardiologist®
Susan Buckley, RD