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ICE CREAM-FILLED CREAM PUFFS

Phoenixbird
 

Ice Cream–Filled Cream Puffs

 

Is this a complicated recipe? No. Does the dessert look complicated? Yes, enough to win you extravagant praise. This classic dessert is most often made with vanilla ice cream and chocolate sauce, but any combination works:

for example, butter pecan ice cream and caramel sauce, mint ice cream and chocolate sauce, chocolate ice cream and butterscotch sauce … the possibilities are endless.

 

Serves 10

 

CREAM PUFFS

 

1 cup cold water

 

½ cup (1 stick) butter, cut into small pieces

 

1 teaspoon sugar

 

¼ teaspoon salt

 

1 cup unbleached all-purpose flour

 

4 large eggs

 

ASSEMBLY

 

2 pints vanilla or coffee ice cream, slightly softened Warm Chocolate Sauce ( page 387 ) or other ice cream topping

 

1. Preheat the oven to 400°F. Cover two baking sheets with parchment paper.

 

2. To make the cream puffs, combine the water, butter, sugar, and salt in a heavy saucepan and bring to a boil. When the butter is melted, remove the pan from the heat, add the flour all at once, and stir rapidly. When the dough is well blended, return the pan to medium heat and beat the mixture with a wooden spoon for 2 to 3 minutes, until the dough forms a ball and pulls away from the sides of the pan. Remove the saucepan from the stove.

 

3. Blend in the eggs, one at a time, beating well after each addition, until the egg is absorbed and the mixture is smooth and glossy. You want to beat in as much air as possible.

 

4. To form the cream puffs, dip two large tablespoons in cold water. Using the wet spoons, scoop up some dough and form rounded balls about 2 inches in diameter, mounding them slightly higher in the center. Place the rounded balls of dough 2 to 3 inches apart on the parchment paper. Using wet fingers, smooth out any lumpy points on top.

 

 

5. Bake for 20 to 25 minutes, until the cream puffs are puffed and pale gold. Rotate the pans from front to back. Lower the oven temperature to 350°F. Bake for 15 to 20 minutes longer, until the puffs are well browned and crusty. (If you want a crispier cream puff, pierce the sides of each two or three times with a sharp knife after baking. Return the pan to the oven, turn off the oven, and leave the oven door ajar for 10 minutes.)

 

6. Remove the cream puffs from the oven and cool on wire racks.

 

7. To fill the cream puffs, partially slice off the bottom of each. Don’t worry if the slices becomes detached; the ice cream will glue them back together. Pull out and discard any of the uncooked soft dough. Using a tablespoon, fill the tops with ice cream. Replace the bottom slice. Place the filled cream puffs upside down in a baking pan with sides, separating layers of cream puffs with plastic wrap. Cover with plastic wrap and freeze until serving time. (The cream puffs can be kept in the freezer for 1 week.

When the ice cream has frozen, it is a good idea to wrap the cream puffs individually in aluminum foil.)

 

8. To serve, place the cream puffs on serving plates. Drizzle a little sauce over the cream puffs and around the plates.

 

From 250 Treasured Dessert recipes

 

(From Cooking Friends (Jan))