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Cream Puffs with Ice Cream and Caramel
From  Cooking Light

Eggs are a critical leavening agent for cream puffs, making the batter rise and expand. Piercing the cooked puffs allows steam to escape so the texture is almost hollow. A stand mixer is crucial; the batter is too thick to beat with a hand mixer. Freeze completely cooled cream puffs for up to one month. Cream puffs are also good with savory fillings, such as chicken or shrimp salad.

1 cup bread flour (about 4 3/4 ounces)
1 cup water
3 tablespoons butter
1/4 teaspoon salt
3 large egg whites
2 large eggs
2 cups vanilla low-fat ice cream
1/2 cup fat-free caramel sundae syrup

Preheat oven to 425°.

Cover a large, heavy baking sheet with parchment paper; set aside.

Lightly spoon flour into a dry measuring cup; level with a knife. Set aside.

Combine 1 cup water, butter, and salt in a large, heavy saucepan over medium-high heat; bring to a boil, stirring occasionally with a wooden spoon. Add flour, stirring well until mixture is smooth and pulls away from sides of pan. Cook 30 seconds, stirring constantly. Remove from heat. Place dough in bowl of a stand mixer. Add egg whites and eggs, 1 at a time, beating at medium speed with a paddle attachment until well combined. Beat 2 minutes at medium speed.

Scoop the dough by 1/4 cupfuls into 8 mounds 2 inches apart onto prepared pan. Bake at 425° for 20 minutes. Reduce oven temperature to 350° (do not remove pan from oven); bake an additional 30 minutes. Turn oven off. Pierce top of each cream puff with a knife; return pan to oven. Cool cream puffs in closed oven for 20 minutes. Remove from oven; cool completely on a wire rack.

Split cream puffs in half horizontally. Fill each puff with 1/4 cup ice cream and 1 tablespoon syrup.


Yield: 8 servings (serving size: 1 filled cream puff)

NUTRITION PER SERVING
CALORIES 229(27% from fat); FAT 6.8g (sat 3.6g,mono 1.6g,poly 0.5g); PROTEIN 7g; CHOLESTEROL 67mg; CALCIUM 61mg; SODIUM 213mg; FIBER 0.9g; IRON 1mg; CARBOHYDRATE 34.6g

Maureen Callahan
Cooking Light, APRIL 2007