When it comes to baking in the summer, you always want to make something that’s going to keep you cool. Cream puffs (or profiteroles if you want to sound professional and posh) are a fantastic recipe for July because while the dough itself is very simple, you don’t always have to put cream inside. Ice cream is my favorite filling alternative (although- isn’t ice cream technically still cream? Oh well!).
The first time I attempted this recipe, my piping bag exploded, I almost burnt the dough and I had hardly any ice cream in the house to fill them with! I have a habit of baking without knowing if I have all the ingredients and then trying to improvise half way through so don’t worry if this recipe has some trial and error.
You Will Need…
2 Cups of Water
1/2 a Cup of Margarine
1 Tablespoon of Sugar
1/2 Teaspoon of Salt
2 2/3 Cups of Flour (Sifted)
Before you do anything else, preheat your oven to 425° F (218° C) and set aside 2 large cookie sheets covered in parchment paper.
In a medium sized saucepan, add your water, margarine, sugar and salt and bring it to a boil on a medium-high heat.
Once all of the margarine has dissolved, reduce the heat of the burner to medium-low and gradually pour in all of your sieved flour. It’s important to sift the flour in this recipe because when the puffs bake it adds air into the dough allowing them to rise and form a more hollow, crispy shell.
After you add the flour, use all the muscle you have and stir together all of the ingredients using a wooden spoon (Not gonna lie my bicep always hurts after this step- I have noodle arms :l ). This dough is super sticky and you will know it’s well combined when it starts to form a ball and pull away from the sides of the pan.
Transfer the dough into a large glass bowl to cool for about 5 to 10 minutes so when you add your eggs they don’t scramble!
One at a time, crack in 4 eggs over the dough, incorporating each thoroughly before adding the next. You can choose to use an electric hand mixer but I think it is worth the extra time to knead each egg in by hand.
The finished product will be a slightly thinner consistency then cookie dough and will have an oily sheen on the outside.
Before popping your profiteroles into the oven, pipe or hand roll the dough into medium sized balls resembling golf balls. You can make them as big or small as you want to!
*Helpful Hint* – If you have annoying parchment paper like mine that loves to roll under and never lay flat, put a bit of room temperature butter under each corner and it will act as glue!
Each batch will bake for about 25 to 30 minutes or until each profiterole is golden brown on the top and bottom!
After your puffs cool, you can cut them in half and make ice cream sandwiches drizzled with your favorite chocolate or caramel toppings or stick with the classic cream filled delights! If you’re brave, stack them in an amazingly unstable tower (this only took me 5 tries haha) and have a sweet treat to munch on every time you walk past the picnic table!
Some of my favorite recipes are the ones that get a little messy. Sometimes a sloppy final product is the definition of perfect and these profiteroles are sweet, sloppy, summery, perfection! Enjoy!