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|Water||2⁄3 Cup (10.67 tbs)|
|Sweet butter||4 Tablespoon|
|Granulated sugar||1 Tablespoon|
|Unbleached all purpose flour||1 Cup (16 tbs)|
|Eggs||4 (At Room Temperature)|
|Vanilla ice cream/Coffee ice cream||1 Pint (Adjust Quantity As Needed)|
|Chocolate fudge sauce||1 Cup (16 tbs) (Adjust Quantity As Needed)|
|Heavy cream||1 Cup (16 tbs), chilled|
Serving size: Complete recipe
Calories 3813 Calories from Fat 1996
% Daily Value*
Total Fat 225 g346.7%
Saturated Fat 133.5 g667.5%
Trans Fat 0 g
Cholesterol 1542.9 mg
Sodium 2040.4 mg85%
Total Carbohydrates 385 g128.3%
Dietary Fiber 12.6 g50.3%
Sugars 241.9 g
Protein 67 g133.7%
Vitamin A 160.5% Vitamin C 7.2%
Calcium 91.2% Iron 91.5%
*Based on a 2000 Calorie diet
Grease a cookie sheet.
In a heavy saucepan, combine water, butter, sugar and salt.
Bring to a boil.
Remove from heat and add flour all at once.
Stir hard until mixture forms a ball in the middle of the saucepan.
Add eggs, one at a time, beating after each addition until dough shines.
Drop rounded teaspoons of dough onto cookie sheet.
Set on the middle rack of the oven and bake for 5 minutes, then reduce heat to 350Â°F.
Continue baking until sides of puffs are completely firm and color is golden, about fifteen minutes.
Cool puffs on a cake rack.
At serving time, cut off tops of puffs and set lids aside.
Whip cream until stiff.
Fill puffs with vanilla or coffee ice cream.
Replace tops and arrange puffs in a large bowl.
Cover with hot fudge sauce and lots of whipped cream, and serve at once.