Cream Puffs With Chocolate Sauce |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 1 |
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You'll be amazed at how easy it is to make your own cream puffs (also known as choux [shoo] pastry). Tips: Once the water-and-butter mixture comes to a full rolling boil, it's time to pull it off the heat. Drop dough onto a baking sheet using a coffee scoop-most measure 1/8 cup. You can also fill the puffs with pudding. This recipe was adapted from Children's Quick & Easy Cookbook by Angela Wilkes (DK Publishing, Inc., , $16.99). Ingredients:
1 teaspoon butter |
1/2 teaspoon water |
3/4 cup all-purpose flour |
1 1/2 teaspoons granulated sugar |
3/4 cup water |
1/3 cup butter, cut into pieces |
3 large eggs, beaten |
3/4 cup whipping cream |
2 tablespoons powdered sugar |
chocolate sauce |
Directions:
1. Grease a large baking sheet with 1 teaspoon butter; sprinkle evenly with 1/2 teaspoon water. Set aside.
2. Stir together flour and sugar.
3. Bring 3/4 cup water and 1/3 cup butter to a boil, stirring constantly, in a saucepan over medium-high heat; remove from heat, and quickly stir in flour mixture. Beat mixture with a wooden spoon until mixture is smooth and leaves the sides of pan, forming a ball of dough. Gradually add beaten eggs to dough, beating well until mixture is smooth and glossy. Drop dough by rounded 1/8-cupfuls (about 14 mounds) evenly onto the prepared baking sheet.
4. Bake at 400° for 20 minutes or until puffy and golden brown. Pierce 1 side of each cream puff with a knife to allow steam to escape; let cool on baking sheet on a wire rack.
5. Beat whipping cream at medium speed with an electric mixer until foamy; gradually add powdered sugar, beating until soft peaks form. Cut each cream puff in half horizontally. Fill bottom halves evenly with whipped cream mixture; top with top halves. Drizzle with Chocolate Sauce, and serve immediately.
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