Cream Puffs with Ice Cream and Caramel: Difference between revisions
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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 | ||
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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 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°. | ||