Cindy's Profiteroles

Cindy Dozier


I came up with this recipe & everyone LOVES them!!! We didn't like the original filling recipe so I completely changed it and these have become a HUGE hit with everyone that has tried them! They always ask me to make them! Give them a try - I know they'll be a big hit for you as well! (=

Blue Ribbon Recipe

Hello, cream filling! These would be so yummy any time from breakfast to midnight snack. The Test Kitchen


★★★★☆ 3 votes

1 Hr
50 Min


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  • 1/2 c
  • 1/4 c
  • 1 pinch
  • 1 1/2 tsp
  • 1/2 c
  • 3 large

  • 1 c
    plus 1 teaspoon of half & half
  • 1 - 8 oz. pkg
    cream cheese
  • 1 box
    instant white chocolate pudding mix
  • 1 tsp
  • 1 1/2 Tbsp
    (heaping) powdered sugar
  • 16 oz
    cool whip
  • ·
    chocolate syrup topping

How to Make Cindy's Profiteroles


  1. Pastry Rolls:
    Combine water, butter, sugar & salt in medium saucepan. Bring to boil & incorporate the flour & stir over medium heat for 1 minute. Cool for about 5 minutes. (Adding 1 egg at a time)Crack 2 eggs in bowl & beat. Use wooden spoon to incorporate the eggs into the dough. Spoon 10 mounds onto prepared baking sheet lined with parchment paper about 2 inches apart. Beat the remaining egg in bowl & gently brush over dough. Bake until amber brown @ 375 for about 40-50 minutes. Cool.
  2. Filling:
    In bowl mix half & half w/ pudding mix. In seperate bowl mix cream cheese w/ a splash of half & half. Add powdered sugar & vanilla & gently fold into pudding. Cut off top of pastry rolls & spoon in pudding mixture. Put a spoon full of cool whip and add the top back on top of the pastry for a lid. Drizzle with chocolate syrup topping. Refrigerate til ready to serve.

Printable Recipe Card

About Cindy's Profiteroles

Course/Dish: Cakes, Pies, Cookies, Puddings
Main Ingredient: Flour
Regional Style: American

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