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Parve
Medium
8 Servings
Allergens 
50 Minutes
Diets
A stunning finish festive enough for your Purim seuda and light enough to enjoy after a heavy meal. These profiteroles yield impressive results with surprisingly little effort. Recipe includes two ways to serve the profiteroles, including recipes for chocolate ganache and strawberry filling. Yield : 12 large or 18 small profiteroles
1 cup water
1/2 cup (1 stick) margarine
pinch of salt
1 cup all-purpose flour
pinch of ground cinnamon
4 large eggs
8 ounces semisweet or Elite Bittersweet Chocolate
1/2 cup Kineret Whipped Topping or other non-dairy whipped topping
4 tablespoons margarine
2 tablespoons Haddar Corn Syrup
large pinch of ground cinnamon
pinch of coffee
splash of Gefen Vanilla Extract
1 (18-ounce) container vanilla custard (I used Baker’s Choice)
2 cups (16 ounces) Kineret Whipped Topping or other non-dairy whipped topping
1/3 cup confectioners’ sugar
splash of strawberry flavored vodka (optional)
1/2 lemon, juiced and zested
1 strawberry per profiterole, sliced
Preheat the oven to 425 degrees Fahrenheit.
In a small saucepan over medium heat, combine water, margarine, and salt and bring it to a boil.
Reduce heat, add flour and cinnamon all at once, stirring vigorously with a wooden spoon. Cook until mixture forms a ball and has a slightly sweaty sheen to it.
Transfer the mixture to a bowl and let it cool for three to four minutes. It does not have to be cold, just cool enough so the eggs don’t cook when you add them.
Using an electric mixer or by hand, beat in the eggs, one at a time. Do not add the second egg until the first is fully incorporated.
Transfer the mixture to a pastry bag equipped with a large straight tip and pipe one-inch balls onto a sheet tray lined with parchment paper. Be sure to leave at least one inch between each of the balls; they will grow! When done, dip your finger in water and smooth the top of each ball where the pastry tip was removed.
Bake for 20 to 25 minutes, rotating the tray halfway through the cooking time to ensure even browning. The puffs should be light, airy, and dry inside. Cool on a rack.
Combine all ingredients in the bowl of a double boiler. Cook until melted and smooth.
Once the profiteroles are cooled, slice them open and fill with a scoop of vanilla ice cream, then cover. Pour hot chocolate ganache and chopped nuts on top and serve.
Yield: 1 and 1/2 – 2 cups ganache
In the bowl of an electric mixer, whip non-dairy whipped topping until stiff. Reserve some topping for garnish. Add custard, confectioners’ sugar, vodka, and lemon juice and zest.
Once profiteroles are cooled, slice them open and place a spoonful of the whip inside and top with sliced strawberry. Cover with the top, top with a dollop of reserved topping, and garnish with chopped pistachio.
Yield: Filling for 12 large or 18 small profiteroles
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How can I make parev profiteroles in advance for serving second day Rosh Hashana? I know I can whip the parev cream in advance and I’m ok for the sauce – it’s the profiteroles themselves I’m not sure how to do. Many thanks in anticipation!