1. Want to buy your holiday gifts AND support Chef Success seamlessly in the process? If you click a merchant link like amazon or ebay on Chef Success, Chef Success in turn receives 7% of that purchase. Click here for the merchant list. It's easy!

Profiteroles: Heavy Cream vs Cool Whip

Discussion in 'Recipes and Tips' started by kam, Dec 23, 2008.

Thread Status:
Not open for further replies.
  1. kam

    kam CS Leader Staff Member

    I have a question for anyone who has tried both versions of the filling for the Profiteroles.

    I have always used the Heavy Cream alternate filling for the Profiteroles.

    My mom is lactose intolerant so I figured the profiteroles with the Cool whip based filling would be perfect for dessert on Christmas (she can have cool whip).

    Is there a noticeable taste difference between the 2 fillings?

  2. ChefBeckyD

    ChefBeckyD Gold Member

    I think there is - the cool whip ones are lighter tasting. I love the real whipped cream ones!

    Most people who aren't tasting them side by side won't know the difference though.
  3. Yes, the Cool Whip ones are sweeter.

    I prefer the real cream ones.
  4. rennea

    rennea Gold Member

    I would! But I'm a snob when it comes to cool whip, can't stand the oily crap:eek:
  5. Nanisu

    Nanisu Gold Member

    I take the cool whip and add about 1 T. of raspberry jam (I think the original recipe called for that too as an alternate) and it is yummy! I have also filled them with chocolate pudding. My girlfriend filled them with vanilla pudding and then melted the raspberry jam and drizzled it over them like a sauce. Yummy
  6. ChefBeckyD

    ChefBeckyD Gold Member

    You go right ahead and be a cream snob, Rennea! I'm right there with you!:D
  7. I HATE cool Whip! It leaves a film on the inside of my mouth! I cant imagine what it dose to my insides... :yuck:
  8. chefann

    chefann Gold Member

    I, too, prefer the real whipped cream. But if your mom has lactose issues, the Cool Whip will be an acceptable substitute.

    Of course, I always put so much caramel sauce and hot fudge on my Profiteroles that you practically can't taste the cream filling anyway. ;)
  9. wadesgirl

    wadesgirl Gold Member

    DH loves caramel sauce on his! I do the cool whip version as that is what's easiest for me. I think I would like to try the real whipped cream.
  10. babywings76

    babywings76 Gold Member

    I've never made these before, but a friend of mine just did recently. The cream was raspberry flavored too, so it was really good. If it was cool whip, I didn't realize.
  11. kam

    kam CS Leader Staff Member

    OK, all the responses helped me with my decision.

    Like I said, I have only made them with the Heavy Cream.

    I am planning on serving these at my New Year's Eve Party too, so on Christmas Eve I was going to make a double batch, hold a few out for Christmas dessert and freeze the rest for New Year's Eve.

    BUT, since my mom has the lactose issue, I was going to make them all with the Cool Whip - but was concerned about the taste!

    You all have confirmed what I thought - I really should continue to make these as I always have - with the Heavy Cream.

    So, now I am going to make a half a batch of the Cool Whip filling for the ones for my mom and I'll make the Heavy Cream filling for the rest of the puffs.

  12. I love cool whip! I live with 3 lactose intolerant people, and we love sweets... its a great alternative.
  13. babywings76

    babywings76 Gold Member

    Where can I find the recipe for this anyway? I couldn't find it in the files here or in the recipe files on CC.
  14. kcjodih

    kcjodih Gold Member

    Profiterole Puffs


    3/4 cup (175 mL) water

    1/4 cup (50 mL) butter or margarine

    1/4 tsp (1 mL) salt

    3/4 cup (175 mL) all-purpose flour

    3 eggs, lightly beaten

    Filling and Topping
    3 log (3.5-4 oz/105-125 g) frozen whipped topping, thawed

    1/2 cup (125 mL) icing sugar

    1/2 tsp (2 mL) Double-Strength Vanilla

    2 tbsp (30 mL) chopped pistachios or almonds

    1/4 cup (50 mL) prepared chocolate frosting, melted

    1. Preheat oven to 375°F (190°C). For puffs, in (1.5-qt./1.5 L) Saucepan, combine water, butter and salt; bring to a boil over high heat. Add flour all at once. Using Classic Scraper, stir mixture vigorously about 1 minute or until mixture leaves sides of pan and forms into a ball. Remove from heat; place dough into Classic Batter Bowl. Add eggs and whisk until smooth and very thick using Stainless Whisk.

    2. Spray Deluxe Mini-Muffin Pan with oil using Kitchen Spritzer. Using Small Scoop, scoop batter into cups. Bake 22-25 minutes or until deep golden brown; remove from oven. Pierce side of each puff using Quikut Paring Knife to release steam. Remove puffs from pan to Stackable Cooling Rack; cool completely.

    3. For filling, combine whipped topping, icing sugar and vanilla; mix gently using Small Mix 'N Scraper(R). Attach bismarck tip to Easy Accent(R) Decorator; fill with filling and pipe into center of each puff. For topping, microwave frosting in Prep Bowl on HIGH 5-10 seconds or until melted; drizzle over puffs. Sprinkle with pistachios.

    Yield: 24 puffs

    Per serving: (1 puff): Calories 90, Total Fat 5 g, Saturated Fat 3 g, Cholesterol 30 mg, Carbohydrate 10 g, Protein 1 g, Sodium 55 mg, Fiber 0 g

    Cook's Tip: If desired, 1 tsp (5 mL) vanilla can be substituted for the Double Strength Vanilla.

    Profiteroles can be prepared well in advance. Place finished profiteroles on the Chillzanne(R) Rectangle Server and freeze until ready to serve. Thaw for 15 minutes before serving.
  15. It's in the Season's Best section behind CC. The Italian Theme Show info in teh archives, too.
  16. Also known as powdered sugar. Ü
  17. I love these! I usually make them with the heavy cream and have taken them to my shows too. The guests think they're great and they are so easy, good recipe to showcase of PC being "easy" Good luck and I'm sure they'll be great! Happy Holidays Everyone :)
Thread Status:
Not open for further replies.

Share This Page