tablespoons plus 2 teaspoons I CAN'T BELIEVE IT'S NOT BUTTER!® Spread, divided
1
tablespoon sugar
1/4
teaspoon salt
3/4
cup all-purpose flour
4
large eggs
1
square (1 ounce) semi-sweet chocolate
Toasted sliced almonds (optional)
Prepare Vanilla Custard Filling. Preheat oven to 400°F. Lightly grease baking sheet; set aside.
In 2-1/2-quart saucepan, bring water, 7 tablespoons I Can't Believe It's Not Butter!® Spread, sugar and salt to a boil over high heat. Remove from heat and immediately stir in flour. Cook flour mixture over medium heat, stirring constantly with wooden spoon, 5 minutes or until film forms on bottom of pan. Remove from heat; stir in eggs, one at a time, beating well after each addition. Immediately drop by heaping tablespoonfuls onto prepared baking sheet. Place baking sheet on middle rack in oven.
Bake 20 minutes. Decrease oven temperature to 350°F and bake an additional 20 minutes. Turn off oven without opening 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.
In small microwave-safe bowl, microwave chocolate and remaining 2 teaspoons I Can't Believe It's Not Butter! Spread at HIGH (Full Power) 30 seconds or until chocolate is melted; stir until smooth. Drizzle chocolate mixture over profiteroles, then sprinkle, if desired, with toasted sliced almonds.
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