Who doesn't enjoy Reese's peanut butter cups? You'll love the glorious, satisfying peanut butter flavor in these Reese's Peanut Butter Profiteroles.
Total Time
45min
0.0
0 Ratings
Author: Cooking with Tovia
Servings:
12
Ingredients
•
1/2
cup
Salted Butter
•
1
cup
Water
•
1
cup
All-Purpose Flour
•
5
Eggland's Best Classic Eggs
•
1
tsp
Milk
•
1 1/2
cups
Peanut Butter
•
1 1/2
cups
Powdered Confectioners Sugar
•
1/2
cup
Milk
•
1
Tbsp
Vanilla Extract
•
1/2
cup
Dark Chocolate
•
1/4
cup
Heavy Cream
Cooking Instructions
1.
Preheat oven to 375 degrees F (190 degrees C).
2.
Into a pot, add Salted Butter (1/2 cup) and Water (1 cup). Bring to a light boil.
3.
Add All-Purpose Flour (1 cup). Lower heat to medium. Cook for 2-3 minutes, stirring constantly.
4.
Into the bowl of a stand mixer fitted with a paddle attachment, add the batter. Mix on medium speed for 1 minute.
5.
Add Eggland's Best Classic Eggs (4) one at a time, beating for about 30 seconds in between each.
6.
Scoop 2 tablespoons of the batter out at a time. Space them evenly across a baking tray lined with parchment paper. You should be able to make about 20 balls.
7.
Into a small mixing bowl, add Eggland's Best Classic Egg (1) and Milk (1 tsp). Beat until well-combined. Brush the dough balls with the egg wash.
8.
Bake for 25-30 minutes. Do not open the oven early!
9.
Into the bowl of a stand mixer, add Peanut Butter (1 1/2 cups), Milk (1/2 cup), and Vanilla Extract (1 Tbsp). Mix to combine.
10.
Add Powdered Confectioners Sugar (1 1/2 cups). Mix until well-combined, adding more milk if needed. Set in the fridge to chill until ready to use.
11.
Into a saucepan over medium heat, add Heavy Cream (1/4 cup) and bring to a near-boil.
12.
Pour cream over Dark Chocolate (1/2 cup). Let sit for a few seconds, then mix until melted and smooth.
13.
Cut each profiterole in half. Place a dollop of the peanut butter mixture in the middle, then press the two sides back together. Drizzle with chocolate ganache.
Nutrition Per Serving
CALORIES
507
FAT
35.7 g
PROTEIN
13.5 g
CARBS
36.2 g
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