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.
Recipe by Cooking Light April 2007
Gallery
Credit:
Becky Luigart-Stayner; Styling: Cindy Barr
Recipe Summary
Ingredients
Directions
Nutrition Facts
Per Serving:
229 calories; calories from fat 27%; fat 6.8g; saturated fat 3.6g; mono fat 1.6g; poly fat 0.5g; protein 7g; carbohydrates 34.6g; fiber 0.9g; cholesterol 67mg; iron 1mg; sodium 213mg; calcium 61mg.