Cream Puffs With Chocolate Sauce Recipe
Ingredients
| Salt | 1⁄2 Teaspoon | |
| Butter | 1⁄2 Cup (8 tbs) | |
| All-purpose flour | 1 Cup (16 tbs) | |
| Eggs | 4 | |
| Sugar | 1 Cup (16 tbs) | |
| Cocoa | 1⁄2 Cup (8 tbs) | |
| Light corn syrup | 1⁄2 Cup (8 tbs) | |
| Milk | 1 Cup (16 tbs) | |
| Cream | 1⁄2 Cup (8 tbs) | |
| Vanilla | 1⁄2 Teaspoon |
Nutrition Facts
Serving size
Calories 365 Calories from Fat 124
% Daily Value*
Total Fat 14 g21.6%
Saturated Fat 8.2 g41.1%
Trans Fat 0 g
Cholesterol 111.9 mg37.3%
Sodium 169.8 mg7.1%
Total Carbohydrates 60 g20%
Dietary Fiber 4.3 g17.3%
Sugars 30.3 g
Protein 7 g14.8%
Vitamin A 8.4% Vitamin C
Calcium 8.3% Iron 14.6%
*Based on a 2000 Calorie diet
Directions
1)In a saucepan, add 1 cup boiling water, 1/4 teaspoon salt and butter. Heat until butter melts and mixture boils.
2)Add flour, all at once and cook until mixture leaves side of pan. Stir vigorously.
3)Remove from heat and cool slightly.
4)Add eggs, one at a time, beating vigorously after each addition.
5)Take a well-greased baking sheet and drop heaped tablespoons of mixture, 2 inches apart.
6)Bake at 450 degrees for 20 minutes. Decrease temperature to 325 degrees and bake for 20 minutes.
7)Using a spatula remove puffs and cool.
8)Cut off bottoms of puffs and fill tops with ice cream. Put the bottoms again.
9)Then, wrap in foil and freeze until ready to use.
10)To make chocolate sauce, in a saucepan, mix sugar, remaining salt and cocoa.
11)Add syrup and add milk and cream.
12)Bring the mixture to boil and continue to boil until candy thermometer reads 230 degrees or until mixture forms soft ball in cold water. Stir constantly.
13)Remove from heat and add vanilla.
SERVING
14)Serve chocolate sauce warm on puffs.
Chef
