- Recipe serves 16 servings
- Prep Time 5 min
- Cook Time 50 min
- Chill Time 1 hr
- Vanilla Custard Filling*
- 3/4 cup water
- 8 Tbsp. I Can’t Believe It’s Not Butter!® Original Spread
- 1 Tbsp. sugar
- 1/4 tsp. salt
- 3/4 cup all-purpose flour
- 4 large eggs
- 1 square (1 oz.) semi-sweet chocolate
Preheat oven to 400°. Lightly grease baking sheet; set aside.
Bring water, 7 tablespoons I Can’t Believe It’s Not Butter!® Spread, sugar and salt to a boil over high heat in 2-1/2-quart saucepan. Remove from heat and immediately stir in flour. Cook flour mixture over medium heat, stirring constantly with wooden spoon, 5 minutes or until a film forms on the bottom of the pan. Remove from heat, then stir in eggs, one at a time, beating well after each addition. Immediately drop by heaping tablespoonfuls onto prepared baking sheet. Arrange baking sheet on middle rack in oven.
Bake 20 minutes. Decrease oven temperature to 350° and bake an additional 20 minutes. Turn off oven without opening the door and let profiteroles stand in oven 10 minutes. Cool completely on wire rack. To fill, slice off top 1/3 of profiteroles and set aside. Fill with Vanilla Custard Filling. Replace profiterole tops.
Microwave chocolate and remaining tablespoon Spread in small microwave-safe bowl at HIGH 30 seconds or until chocolate is melted; stir until smooth. Drizzle chocolate mixture over profiteroles, then sprinkle, if desired, with toasted sliced almonds.