An easy and impressive way to make a great dessert. Whip them up and watch them disappear!
This easy-to-assemble treat will wow your guests every time! Make the puffs then pre-scoop your ice cream so it is pop-out-of-the-freezer ready. When it’s go-time, simply slice open the puffs, add the ice cream and drizzle with chocolate hot fudge sauce. Easy peasy!
They are light, crisp and rich all at the same time. The dough is made on the stovetop, then piped into smooth mounds and baked into airy balloons. In French the dough is called Pate a Choux, which translates as “cabbage pastry.” This name must have been a funny attempt to describe the round shape; otherwise it is not at all descriptive of this tasty pastry. I have filled the cream puffs with raspberry preserves and rich chocolate ganache, but they are also lovely sliced in half and stuffed with vanilla ice cream.
For the puffs:
8 Tbsp. Butter unsalted
2 tsp. Vanilla extract
1 C. All-purpose flour
4 large eggs
Pinch of salt
For the cream filling:
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