Profiteroles (Cream Puffs)

Profiteroles are one of those things that you can't really call the choux paste recipe your own. It is a classic item that very few changes can be made to. It also can't be made much healthier, but I decided to add some fresh fruit salsa so there was something healthy in it at least. The original choux paste recipe can be found at www.easy-french-food.com/choux-pastry.html

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Choux Paste

Ingredients:

1 cup water
6 tbsp butter
1 tsp coconut sugar (this was the only thing I changed)
1/2 tsp salt
1 cup flour
4 eggs

Preparation:

Preheat oven to 425 degrees F.

Combine water, butter, coconut sugar, and salt in a sauce pan and bring to a boil over medium heat. Remove from heat and add flour, stir until it pulls away from the sides and forms a ball.

Add eggs one at a time, make sure the previous egg is well incorporated before adding the next one. Work quickly to prevent the eggs from cooking while you add them.

Pipe choux paste onto baking sheets lined with parchment or silicone lined baking sheet. Bake for 20-25 minutes. If you form larger items, lower the temperature to 375 degrees F after the first 20 minutes and bake for an additional 10-15 minutes. 

Prepare Fresh Fruit Salsa and Sweetened Whipped Cream as directed.

Open profiterole horizontally (like a sandwich). pipe salsa onto the bottom.

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Pipe whipped cream onto the salsa.

Replace the top onto the profiterole to complete it. They didn't have as hollow of a center as they should have, going to try these again, but next batch will be basic, chocolate dipped profiteroles.