Cream Puffs with Ice Cream and Caramel - Revision history

Jerome at 22:37, 19 October 2024

2024-10-19T22:37:06Z

← Older revision		Revision as of 22:37, 19 October 2024
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	Cooking Light, APRIL 2007		Cooking Light, APRIL 2007

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	[[Category:Dessert]]		[[Category:Dessert]]
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Jerome at 22:36, 19 October 2024

2024-10-19T22:36:01Z

← Older revision		Revision as of 22:36, 19 October 2024
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	[[Category:Complete]][[Category:Incomplete]]		[[Category:Complete]][[Category:Incomplete]]
			[[Category:Baked Goods]]
			[[Category:Dessert]]
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Jerome at 01:46, 9 December 2007

2007-12-09T01:46:04Z

← Older revision		Revision as of 01:46, 9 December 2007
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	Maureen Callahan		Maureen Callahan
	Cooking Light, APRIL 2007		Cooking Light, APRIL 2007

			[[Category:Complete]][[Category:Incomplete]]

Jerome at 11:13, 15 May 2007

2007-05-15T11:13:57Z

← Older revision		Revision as of 11:13, 15 May 2007
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	Cover a large, heavy baking sheet with parchment paper; set aside.		Cover a large, heavy baking sheet with parchment paper; set aside.

	Lightly spoon {{ingredientlink\|name=flour}} into a dry measuring cup; level with a knife. Set aside.		Lightly spoon {{ingredientlink\|name=flour}}into a dry measuring cup; level with a knife. Set aside.

	Combine 1 cup {{ingredientlink\|name=water}}, {{ingredientlink\|name=butter}}, and {{ingredientlink\|name=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.		Combine 1 cup {{ingredientlink\|name=water}}, {{ingredientlink\|name=butter}}, and {{ingredientlink\|name=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.		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.

Jerome at 11:13, 15 May 2007

2007-05-15T11:13:05Z

← Older revision		Revision as of 11:13, 15 May 2007
Line 6:		Line 6:
	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.		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)<br>		1 cup {{ingredientlink\|name=bread flour}}(about 4 3/4 ounces)<br>
	1 cup water<br>		1 cup {{ingredientlink\|name=water}}<br>
	3 tablespoons butter<br>		3 tablespoons {{ingredientlink\|name=butter}}<br>
	1/4 teaspoon salt<br>		1/4 teaspoon {{ingredientlink\|name=salt}}<br>
	3 large egg whites<br>		3 large {{ingredientlink\|name=egg whites}}<br>
	2 large eggs<br>		2 large {{ingredientlink\|name=eggs}}<br>
	2 cups vanilla low-fat ice cream<br>		2 cups vanilla low-fat ice cream<br>
	1/2 cup fat-free caramel sundae syrup<br>		1/2 cup fat-free caramel sundae syrup<br>
Line 18:		Line 18:
	Cover a large, heavy baking sheet with parchment paper; set aside.		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.		Lightly spoon {{ingredientlink\|name=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.		Combine 1 cup {{ingredientlink\|name=water}}, {{ingredientlink\|name=butter}}, and {{ingredientlink\|name=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.		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.

Jerome at 11:10, 15 May 2007

2007-05-15T11:10:47Z

← Older revision		Revision as of 11:10, 15 May 2007
Line 1:		Line 1:
	[http://food.cookinglight.com/cooking/recipefinder.dyn?action=displayRecipe&recipe_id=1599626]		http://food.cookinglight.com/cooking/recipefinder.dyn?action=displayRecipe&recipe_id=1599626

	Cream Puffs with Ice Cream and Caramel		Cream Puffs with Ice Cream and Caramel

Jerome at 11:10, 15 May 2007

2007-05-15T11:10:19Z

← Older revision		Revision as of 11:10, 15 May 2007
Line 1:		Line 1:
	http://food.cookinglight.com/cooking/recipefinder.dyn?action=displayRecipe&recipe_id=1599626		[http://food.cookinglight.com/cooking/recipefinder.dyn?action=displayRecipe&recipe_id=1599626]

	Cream Puffs with Ice Cream and Caramel		Cream Puffs with Ice Cream and Caramel
Line 6:		Line 6:
	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.		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 bread flour (about 4 3/4 ounces)<br>
	1 cup water		1 cup water<br>
	3 tablespoons butter		3 tablespoons butter<br>
	1/4 teaspoon salt		1/4 teaspoon salt<br>
	3 large egg whites		3 large egg whites<br>
	2 large eggs		2 large eggs<br>
	2 cups vanilla low-fat ice cream		2 cups vanilla low-fat ice cream<br>
	1/2 cup fat-free caramel sundae syrup		1/2 cup fat-free caramel sundae syrup<br>

	Preheat oven to 425°.		Preheat oven to 425°.

Erin at 02:18, 14 May 2007

2007-05-14T02:18:49Z

New page

http://food.cookinglight.com/cooking/recipefinder.dyn?action=displayRecipe&recipe_id=1599626

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