|Serving Size: 2 profiteroles||Servings Per Recipe: 20|
|Amount Per Serving|
|Calories||150||Calories from fat||-|
|Total Fat||11g||Saturated Fat||7g|
|Total Carbs||10g||Dietary Fiber||1g|
In a large saucepan combine water, butter, and Sweet ‘N Low®. Bring to a rolling boil, then stir in flour all at once. Stir with a wooden spoon until mixture forms a dough that pulls away from sides of pan. Continue to stir for a couple minutes until a spoon pressed into dough leaves a smooth indentation.
Transfer dough to a bowl and cool, stirring occasionally, for 5 minutes.
Beat in eggs with a hand mixer on medium-low speed 1 at a time, beating each one until fully incorporated and dough is smooth.
Preheat oven to 400℉. Line a large baking sheet with parchment paper.
Transfer dough to a pastry bag fitted with a ½” plain tip or a zip-top bag with a ½” hole cut in one corner. Pipe dough onto prepare baking sheet into 1” profiteroles, leaving 1” of space between them.
Bake for 10 minutes, then reduce heat to 350℉ and bake 20 minutes more. Poke a hole in the side of each profiterole with a paring knife and let cool completely on a rack.
In a medium bowl stir together cornstarch and Sweet ‘N Low®. Stir in egg, yolk, and nutmeg until smooth.
In a small saucepan bring milk to a simmer. Slowly whisk about half the milk into yolk mixture, then whisk yolk mixture into remaining milk in saucepan. Place back on heat and, stirring constantly over low heat, cook just until thickened. Strain through a fine sieve into a medium bowl and stir in rum and butter. Press a piece of plastic wrap directly on surface and refrigerate until well chilled, at least 2 hours.
Transfer pastry cream to a piping bag fitted with a ¼” plain tip or a zip-top bag with a ¼” hole cut in one corner. Pipe cream into each profiterole.
Drizzle profiteroles with chocolate glaze and serve immediately.