Cream Puffs with Ice Cream and Caramel: Difference between revisions
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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 {{ingredientlink|name=bread flour}}(about 4 3/4 ounces)<br> | ||
1 cup water | 1 cup {{ingredientlink|name=water}}<br> | ||
3 tablespoons butter | 3 tablespoons {{ingredientlink|name=butter}}<br> | ||
1/4 teaspoon salt | 1/4 teaspoon {{ingredientlink|name=salt}}<br> | ||
3 large egg whites | 3 large {{ingredientlink|name=egg whites}}<br> | ||
2 large eggs | 2 large {{ingredientlink|name=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°. | ||
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. | ||
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Maureen Callahan | Maureen Callahan | ||
Cooking Light, APRIL 2007 | Cooking Light, APRIL 2007 | ||
[[Category:Baked Goods]] | |||
[[Category:Dessert]] | |||
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Latest revision as of 22:37, 19 October 2024
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 flourinto a dry measuring cup; level with a knife. Set aside.
Combine 1 cup water, butter, and saltin 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
