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Photo: Becky Luigart-Stayner; Styling: Cindy Barr Photo by: Photo: Becky Luigart-Stayner; Styling: Cindy Barr

Cream Puffs with Ice Cream and Caramel

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.

Cooking Light APRIL 2007

  • Yield: 8 servings (serving size: 1 filled cream puff)

Ingredients

  • 1 cup bread flour (about 4 3/4 ounces)
  • 1 cup water
  • 3 tablespoons butter
  • 1/4 teaspoon salt
  • 3 large egg whites
  • 2 large eggs
  • 2 cups vanilla low-fat ice cream
  • 1/2 cup fat-free caramel sundae syrup

Preparation

Preheat oven to 425°.

Cover a large, heavy baking sheet with parchment paper; set aside.

Lightly spoon flour into a dry measuring cup; level with a knife. Set aside.

Combine 1 cup water, butter, and 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.

Split cream puffs in half horizontally. Fill each puff with 1/4 cup ice cream and 1 tablespoon syrup.

Nutritional Information

Amount per serving
  • Calories: 229
  • Calories from fat: 27%
  • Fat: 6.8g
  • Saturated fat: 3.6g
  • Monounsaturated fat: 1.6g
  • Polyunsaturated fat: 0.5g
  • Protein: 7g
  • Carbohydrate: 34.6g
  • Fiber: 0.9g
  • Cholesterol: 67mg
  • Iron: 1mg
  • Sodium: 213mg
  • Calcium: 61mg
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Cream Puffs with Ice Cream and Caramel recipe

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