Cream Puffs with Ice Cream and Caramel: Difference between revisions

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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.

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Maureen Callahan

Cooking Light, APRIL 2007

[[Category:Baked Goods]]

[[Category:Dessert]]

__NOTOC__

__NOEDITSECTION__

@@ Line 18: / Line 18: @@
 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.
@@ Line 34: / Line 34: @@
 Maureen Callahan
 Cooking Light, APRIL 2007
+[[Category:Baked Goods]]
+[[Category:Dessert]]
+__NOTOC__
+__NOEDITSECTION__