Makes 12
Prep 10 m
Cool 5 m
Bake 10 m
Bake 15 m



  1. 1 of 4 Heat oven to 425 degrees . In a small pot, bring 1/2 cup water, the butter, sugar and salt to a boil. Reduce heat to medium. Add flour and stir quickly until a ball of dough forms, about 1 minute. Remove to a bowl. Cool 5 minutes. Stir in eggs one at a time, until dough is smooth.
  2. 2 of 4 Transfer dough to a piping bag or resealable plastic bag with the corner snipped. Pipe twelve 11/2-inch mounds, spaced 2 inches apart, onto a parchment-lined baking sheet. Smooth out tops with a wet finger.
  3. 3 of 4 Bake at 425 degrees for 10 minutes. Reduce heat to 350 degrees and bake another 10 to 15 minutes, or until golden brown. Cool completely.
  4. 4 of 4 Slice each profiterole in half crosswise. Place a small scoop (about 3 tbsp) ice cream into bottom of each profiterole, then replace tops. Drizzle with chocolate sauce, if desired.
Nutrition Information for Profiteroles
Servings Per Recipe: 12
Per Serving: 32 mg sodium, 2 g pro., 0 g fiber, 7 g Fat, total, 115 kcal cal., 56 mg chol., 10 g carb., 4 g sat. fat