Ice Cream Filled Puffs

Relish this crispy baked dessert! Fill these cream puffs by ice-cream, drizzle with chocolate sauce and sprinkle with candies.

Yield

8 servings

Cream Puff Ingredients

1/2 cup water
1/4 cup butter
1/4 cup milk
1 teaspoon granulated (white) sugar
1/4 teaspoon salt
3/4 cup all-purpose or unbleached flour
3 eggs

Filling Ingredients

1 1/2 pints (3 cups) mint chip ice cream

Topping Ingredients

6 ounces semi-sweet chocolate, chopped
2/3 cup whipping cream
crushed peppermint candies

Directions

Preheat oven to 425°F (218°C). Grease baking sheet. In 2-quart saucepan, mix water, butter, milk, sugar and salt. Heat to a full rolling boil, allowing butter to melt completely.

Immediately add flour, stirring vigorously until mixture leaves sides of saucepan in smooth ball. Remove from heat; cool 5 minutes.

Add eggs 1 at a time, beating well after each addition. Mixture will be soft and shiny. Drop dough into 8 mounds onto baking sheet.

Bake for 10 minutes. Reduce oven temperature to 375°F (191°C); bake 15 minutes. Slit cream puffs with tip of knife. Bake about 5 minutes or until set and golden brown. Place on wire cooling rack; cool completely, about 15 minutes. Split cream puffs; remove any soft portions.

Meanwhile, line large baking sheet with wax paper. Scoop ice cream into 32 small balls, about 1 1/2 inches in diameter. Place on paper-lined baking sheets. Freeze until serving time.

In 1-quart saucepan, mix chocolate and cream; cook over low heat until chocolate is melted. Stir until smooth. Cool until lukewarm, about 15 minutes.

When ready to serve, place bottom halves of cream puffs on dessert plates. Place 3 balls of ice cream in each bottom half. Top with additional ball of ice cream to form pyramid. Cover with top halves of cream puffs, placing slightly off center. Drizzle with chocolate sauce; sprinkle with candies.

Estimated Time

Preparation Time: 30 minutes
Bake Time: 25 minutes
Total Cool Time: 30 minutes

Additional Information

For perfect cream puffs, be sure to heat the oven 10 to 15 minutes before baking. Bake the puffs until they're golden brown and their shape is set. Slitting the puffs with the tip of a knife will allow steam to escape and prevent a soggy interior.

Remove ice cream balls from the freezer 10 minutes before assembling the dessert. This will allow the ice cream to soften slightly for easier eating.

Nutritional Information

Amount per serving: Calories 420 (Calories from Fat 230), Total Fat 26 g (Saturated Fat 15 g, Trans Fat 1/2 g), Cholesterol 140 mg; Sodium 190 mg; Total Carbohydrate 41 g (Dietary Fiber 2 g, Sugars 27 g), Protein 7 g; Exchanges: 1 Starch; 1 1/2 Other Carbohydrate; 1/2 Milk; 4 Fat; Carbohydrate Choices: 3

Recipe Courtesy Of

Betty Crocker

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