Turkey Hill Egg Nog Profiteroles Recipe


For the cream puff dough

  • 1 cup flour
  • 1/2 tsp salt
  • 1 cup water
  • 1 stick butter, unsalted
  • 4 eggs

For the filling and toppings

  • Turkey Hill Egg Nog Ice Cream
  • Caramel topping
  • Chocolate syrup


Cream Puff Dough: Preheat oven to 450 degrees. Line 2 baking sheets with parchment paper. Combine and sift flour and salt into a bowl. Set aside. In 1 quart pot, bring water and butter to a full boil. Add flour/salt mixture all at once and stir vigorously until the dough leaves the side of the pot and starts forming a ball. Remove from heat and place in a stand mixer. Mix the dough on medium speed to cool it down (approx 3-5 minutes). Add eggs one at a time, beating 1 minute after each. Using a regular spoon (teaspoon size), scoop a heaping amount of dough into a mound on the cookie sheet (dough will be sticky!). Place the mounds on the baking sheet about 2 inches apart. Bake on the middle rack, one sheet at a time, for 10 minutes. Without opening the oven, reduce heat to 400 degrees and bake for another 20 minutes until the puffs are golden brown on top and bottom. Remove from oven and let cool on a wire rack. Puffs can be frozen at this point. Wrap them well in plastic wrap in an airtight container. To defrost, remove from freezer and place on a baking sheet covered with a plastic bag, overnight. Before using, crisp them up in a 350 degree oven for 5-8 minutes.

Fill and top the Puffs: When puffs have cooled, slice them open and fill with Turkey Hill Egg Nog Ice Cream. Drizzle with caramel topping or chocolate syrup (or both!)