Cream Puffs with Chocolate Sauce
Ingredients
- 1 tsp butter
- 1/2 tsp water
- 3/4 cup all-purpose flour
- 1 1/2 tsp granulated sugar
- 3/4 cup water
- 1/3 cup butter, cut into pieces
- 3 large eggs, beaten
- 3/4 cup whipping cream
- 2 T powdered sugar
- Chocolate Sauce:
- 1 cup (4oz) semisweet chocolate morsels
- 1/4 cup whipping cream
- 2 T butter
Instructions
Grease a large baking sheet with 1 teaspoon butter; sprinkle evenly with 1/2 teaspoon water. Set aside.
Stir together flour and sugar.
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.
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.
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.
Chocolate Sauce
(makes 1 cup)
Stir together all ingredients in a small saucepan over low heat, and cook, stirring constantly, until chocolate and butter are melted and sauce is warm.
Yield: Makes 14 cream puffs
Southern Living - January 2006
Prep: 10 min., Cook: 5 min., Bake: 20 min. 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.
Stir together flour and sugar.
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.
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.
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.
Chocolate Sauce
(makes 1 cup)
Stir together all ingredients in a small saucepan over low heat, and cook, stirring constantly, until chocolate and butter are melted and sauce is warm.
Yield: Makes 14 cream puffs
Southern Living - January 2006
Prep: 10 min., Cook: 5 min., Bake: 20 min. 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.
Recipe Info
Views
641
Date
October 1, 2006
Categories
Desserts
Christmas