CHOCOLATE CREAM PUFFS (WITH CHOCOLATE FILLING AND GANACHE TOPPING)
These chocolate cream puffs consist of light and airy choux pastry, filled with a creamy chocolate filling and a luscious chocolate ganache. They are a family favorite and can be served for any occasion.
Provided by Sabine Venier
Categories Dessert
Time 4h
Number Of Ingredients 19
Steps:
- In a medium heat-proof bowl, whisk together the egg yolks, sugar, and cornstarch. Place the bowl next to the stove.
- In a heavy-bottomed saucepan, bring the milk and heavy cream to a simmer over medium-high heat. Cook for 2 minutes, whisking constantly.
- Decrease the heat to low and whisk about 1/2 cup of the hot milk into the egg yolk mixture to slowly temper it. Then, slowly whisk the tempered egg yolk mixture into the saucepan and cook, whisking constantly, until the filling is thick and coats the back of a spoon, about 2 minutes.
- Remove from the heat and stir in the chocolate, cocoa powder, vanilla, and salt until smooth and fully incorporated, 1-2 minutes.
- Pour the custard into a strainer placed on a medium heat-proof bowl, and use a spatula to press the cream through the strainer into the bowl. Cover with plastic wrap to prevent it forming a skin. Refrigerate for at least 2 hours or overnight.
- Preheat the oven to 375°F (191°C). Line 2 baking sheets with parchment paper and set aside. Also, prepare the egg wash by combining the egg and water in a small bowl and set aside.
- In a heavy-bottomed saucepan, bring the water, butter, sugar, and salt to a boil over medium-high heat.
- Stir in the flour with a wooden spoon and cook for about 2-3 minutes until a film forms on the bottom of the pan. Stir constantly while cooking.
- Then transfer the dough to a large heat-proof bowl and let cool for about 2 minutes.
- Still using the wooden spoon, stir in one egg at a time. You will notice that after every egg, the dough will separate. Keep stirring until the dough comes together again before adding the next egg. Repeat until all the eggs are incorporated. Once all eggs are incorporated, the dough will be sticky but firm enough to hold a stiff peak.
- Transfer the dough to a piping bag, pipe 1.5" (3.5-4cm) circles on the 2 prepared baking sheets, and spin the tips. You can stick a bit of dough to the baking sheets underneath the parchment paper to hold the paper in place and make piping easier. Press down the tips of the dough with wet fingers to even them.
- Lightly brush with egg wash and bake one sheet at a time for about 30-32 minutes until puffed and golden brown. Don't open the oven while the choux pastry is baking, or it will collapse. Remove from the oven and let cool to room temperature, about 1 hour.
- Transfer the filling to a piping bag fitted with a round tip. Using the tip of a sharp knife, cut a little X into the bottom of each choux pastry, then pipe the filling into the puffs. Set aside.
- Place the chopped chocolate in a large heatproof bowl, pour the hot whipping cream over the chocolate and let rest for 1-2 minutes. Stir until smooth and the chocolate has completely melted. Add the corn syrup and stir until combined. Let rest for about 5 minutes.
- Dip the tops of the filled puffs into the glaze and place them on a wire rack to let dry. Store leftover cream puffs in an airtight container in the fridge for up to 3 days.
Nutrition Facts : Calories 166 kcal, Carbohydrate 13 g, Protein 3 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 70 mg, Sodium 63 mg, Fiber 1 g, Sugar 8 g, TransFat 1 g, UnsaturatedFat 5 g, ServingSize 1 serving
VANILLA CREAM PUFFS
In his Raleigh, North Carolina kitchen, Mike Kennon turns out batches of these yummy morsels! "The puffs are filled with a tasty almond-vanilla cream, and there's a hint of cinnamon in the chocolate glaze," he says.
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 1 dozen.
Number Of Ingredients 15
Steps:
- In a large saucepan, bring water, butter and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. , Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny., Drop by 1/4 cupfuls 3 in. apart onto a greased baking sheet. Bake at 400° for 30-35 minutes or until golden brown. Remove to a wire rack. Immediately split puffs open; remove tops and set aside. Discard soft dough inside. Cool puffs., In a bowl, beat the milk, pudding mix and extract on low speed for 2 minutes. Let stand for 5 minutes. Fold in whipped cream. Fill cream puffs; replace tops., In a heavy saucepan, combine glaze ingredients. Cook and stir over low heat until chocolate is melted and mixture is smooth. Drizzle over cream puffs. Chill for at least 1 hour before serving. Refrigerate leftovers.
Nutrition Facts : Calories 362 calories, Fat 27g fat (16g saturated fat), Cholesterol 150mg cholesterol, Sodium 349mg sodium, Carbohydrate 26g carbohydrate (15g sugars, Fiber 1g fiber), Protein 5g protein.
CREAM PUFFS WITH VANILLA ICE CREAM AND CHOCOLATE SAUCE
Provided by Thomas Keller
Categories Chocolate Dairy Dessert Bake Pastry Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 450°F.
- Line one baking sheet with a Silpat and a second one with parchment paper (or line both sheets with parchment if you don't have a Silpat). Set up a heavy-duty mixer with the paddle attachment.
- Combine the water, butter, sugar, and salt in a medium saucepan and bring to a simmer over medium-high heat. Reduce the heat to medium, add the flour all at once, and stir rapidly with a stiff heatproof or wooden spoon until the dough pulls away from the sides of the pan and the bottom of the pan is clean, with no dough sticking to it. The dough should be glossy and smooth but still damp.
- Enough moisture must evaporate from the dough to allow it to absorb more fat when the eggs are added. Continue to stir for about 5 minutes, adjusting the heat as necessary to prevent the dough from coloring. A thin coating will form on the bottom and sides of the pan. When enough moisture has evaporated, steam will rise from the dough and there will be the nutty aroma of cooked flour.
- Immediately transfer the dough to the mixer bowl and mix for a few seconds to release some of the heat from the dough. With the mixer on medium speed, add 4 eggs, one at a time, beating until each egg is completely incorporated before adding the next one; scrape down the sides of the bowl as necessary. Turn off the machine. Lift some of the dough on a rubber spatula, then turn the spatula to let it run off: It should fall off the spatula very slowly; if it doesn't move at all or is very dry and falls off in one clump, beat in the additional egg.
- Place the dough in a pastry bag fitted with a 1/2-inch plain tip. Pipe 15 disks (this will give you 3 extras for testing) about 1 1/2 inches across and just under 1/2 inch thick on the Silpat-lined baking sheet, leaving about 1 1/2 inches between them, as they will expand when baked. Pipe the remainder on the other sheet. (You will have about 4 dozen in all.) Bake the 15 puffs for the recipe and freeze the ones on the second baking sheet until firm, then transfer to a freezer container and freeze for another time.
- Bake the puffs for 10 minutes, turn the sheet around, turn the oven down to 350°F, and bake 15 minutes more. Remove one puff and break it open: It should be hollow inside and not gooey or eggy; if it is still moist, return it to the oven and check in 5 minutes. Cool the puffs completely on the baking sheet. Store in an airtight container until serving time.
- To serve:
- Preheat the oven to 300°F.
- Warm the chocolate sauce in a double boiler or a microwave. Warm the profiteroles on a baking sheet in the oven.
- Split each profiterole in half and arrange 3 on each plate. Place a small scoop of ice cream in the bottom half of each profiterole and top with the lid. Spoon the sauce over.
PROFITEROLES WITH COFFEE ICE CREAM
Leave it to the French to come up with the classiest way of doing an ice cream sundae. Hide the grown-up coffee ice cream inside a crisp puff of pastry (the same dough that cream puffs are made from), then drizzle it with full-bodied chocolate sauce.
Provided by Shelley Wiseman
Categories Mixer Chocolate Dessert Freeze/Chill Kid-Friendly Spring Summer Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 6 servings
Number Of Ingredients 16
Steps:
- Make profiteroles:
- Chill a small metal baking pan in freezer. Form 18 ice cream balls with scoop and freeze in chilled pan at least 1 hour (this will make serving faster).
- Preheat oven to 425°F with rack in middle. Butter a large baking sheet.
- Bring butter, water, and salt to a boil in a small heavy saucepan, stirring until butter is melted. Reduce heat to medium, then add flour all at once and cook, beating with a wooden spoon, until mixture pulls away from side of pan and forms a ball, about 30 seconds. Transfer mixture to a bowl and cool slightly, 2 to 3 minutes.
- Add eggs 1 at a time, beating well with an electric mixer after each addition.
- Transfer warm mixture to pastry bag and pipe 18 mounds (about 1 1/4 inches wide and 1 inch high) 1 inch apart on baking sheet.
- Bake until puffed and golden brown, 20 to 25 minutes total. Prick each profiterole once with a skewer, then return to oven to dry, propping oven door slightly ajar, 3 minutes. Cool on sheet on a rack.
- Make chocolate sauce:
- Heat sugar in a 2-quart heavy saucepan over medium heat, stirring with a fork to heat sugar evenly, until it starts to melt, then stop stirring and cook, swirling pan occasionally so sugar melts evenly, until it is dark amber.
- Remove from heat, then add cream and a pinch of salt (mixture will bubble and steam). Return to heat and cook, stirring, until caramel has dissolved.
- Remove from heat and add chocolate, whisking until melted, then whisk in vanilla and Cognac (if using). Keep warm, covered.
- Serve profiteroles:
- Halve profiteroles horizontally, then fill each with a ball of ice cream. Put 3 profiteroles on each plate and drizzle generously with warm chocolate sauce.
CREAM PUFFS WITH ICE CREAM AND HOT FUDGE SAUCE
The name for these cream puffs, profiteroles, is old French for "small gifts"; serving them today still makes everyone feel special.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 1h20m
Number Of Ingredients 7
Steps:
- Make the dough: Preheat oven to 425 degrees. with racks in upper and lower thirds. Butter two large rimmed baking sheets.
- Combine butter, 1 cup water, and salt in a 2-quart heavy saucepan; bring to a boil over high heat, stirring until butter melts. Reduce heat to medium.
- Add flour; cook, stirring with a wooden spoon, until mixture pulls away from the sides of the pan and forms a ball, 30 seconds to 1 minute (see Cook's Note). Remove from heat; cool 1 minute.
- With an electric handheld mixer, beat in eggs, a little bit at a time, until completely incorporated (dough should look shiny and be soft enough to slowly fall off a spoon).
- Bake the puffs: Drop heaping tablespoons of batter onto baking sheets (you should have 24 to 28), about 2 inches apart. Using a pastry brush, lightly brush puffs with egg wash (do not let it drip on sheets).
- Bake, rotating sheets between racks halfway through, until puffed and brown, about 25 minutes. Remove from oven; turn oven off.
- With a toothpick, poke a hole in each puff. Return to oven (still off) for 10 minutes (this helps puffs dry out).
- Fill the puffs: When cool, halve each puff horizontally with a serrated knife.
- Working in batches (to prevent ice cream from melting), place a small scoop of ice cream (2 to 3 tablespoons) in each bottom half. Replace tops; press gently. Arrange on one rimmed baking sheet; freeze until firm. Cover with plastic wrap; freeze up to 2 days.
- Arrange 3 filled puffs in each of eight shallow bowls; drizzle with warm Hot Fudge Sauce. Serve immediately.
CREAM PUFFS
An easy and impressive way to make a great dessert. Whip them up and watch them disappear!
Provided by Shellie Wendel
Categories Desserts
Time 55m
Yield 20
Number Of Ingredients 8
Steps:
- Mix together vanilla instant pudding mix, cream and milk. Cover and refrigerate to set.
- Preheat oven to 425 degrees F (220 degrees C).
- In a large pot, bring water and butter to a rolling boil. Stir in flour and salt until the mixture forms a ball. Transfer the dough to a large mixing bowl. Using a wooden spoon or stand mixer, beat in the eggs one at a time, mixing well after each. Drop by tablespoonfuls onto an ungreased baking sheet.
- Bake for 20 to 25 minutes in the preheated oven, until golden brown. Centers should be dry.
- When the shells are cool, either split and fill them with the pudding mixture, or use a pastry bag to pipe the pudding into the shells.
Nutrition Facts : Calories 189.7 calories, Carbohydrate 15.2 g, Cholesterol 76.9 mg, Fat 13.3 g, Fiber 0.2 g, Protein 2.9 g, SaturatedFat 8 g, Sodium 230.6 mg, Sugar 8 g
CHOCOLATE-FILLED CREAM PUFFS WITH HOT FUDGE SAUCE
I grew up eating my mother's homemade cream puffs. Now I make her recipe when I need to bring a treat to work. Everyone loves them so much I have to triple the batch! -Diana Voland, Martinsville, Indiana
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 3 dozen.
Number Of Ingredients 14
Steps:
- In a large saucepan, bring water and butter to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. , Drop by rounded tablespoonfuls 3 in. apart onto greased baking sheets. Bake at 400° for 20-25 minutes or until golden brown. Remove to wire racks. Immediately split puffs open; remove tops and set aside. Discard soft dough from inside. Cool puffs. , For filling, in a large heavy saucepan, combine the sugar, cocoa, cornstarch and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. , Remove from the heat. Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in butter and vanilla. Cover with waxed paper or plastic wrap. Cool for 15 minutes, without stirring. , To serve, spoon chocolate cream filling into cream puffs; replace tops. Top with warmed hot fudge sauce and citrus sugar, white chocolate shavings or confectioners' sugar if desired. Freeze option: Freeze cream puffs in airtight containers for up to 2 months. Thaw at room temperature for 10 minutes. Place cream puffs on a baking sheet. Bake at 375° for 3-4 minutes or until crisp.
Nutrition Facts : Calories 76 calories, Fat 4g fat (2g saturated fat), Cholesterol 43mg cholesterol, Sodium 68mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 0 fiber), Protein 2g protein.
SANDERS CREAM PUFFS AND HOT FUDGE SAUCE RECIPE - (3.8/5)
Provided by GNSnavely
Number Of Ingredients 11
Steps:
- Hot Fudge: Combine all ingredients except vanilla in a deep saucepan. Cook over medium heat, stirring constantly until mixture comes to a full rolling boil. Boil briskly 3 minutes, stirring occasionally. Remove from heat. Add vanilla. Serve hot. May be stored in refrigerator. To reheat, microwave on medium to pouring consistency. This topping is very close (albeit counterfeit) to Sanders Milk Chocolate Hot Fudge toppping and only to be used in extreme emergencies when you cannot get your hands on the original. Cream Puffs: Bring water and butter to a rolling boil. Stir in flour over low heat about 1 minute or until mixture forms ball. Remove from heat. Beat in eggs (1 or 2 at a time is easiest). Drop on ungreased baking sheet. (By teaspoons up to ¼ cup depending on size of puff desired). A rounded teaspoon is recommended for sandwich size as the puff up a lot. Bake at 400° F for 20 minutes for small to 40 minutes for large. May also shape into fingers for eclairs. These puffs taste like the ones that Sanders used. Make the large size. Cut off the tops, scoop in vanilla bean ice cream, put top back on, and drench with Sanders Milk Chocolate Hot Fudge.
More about "cream puffs with vanilla ice cream and chocolate sauce food"
PROFITEROLES RECIPE | CREAM PUFFS WITH CHOCOLATE SAUCE ...
From monpetitfour.com
4.6/5 (20)Total Time 1 hrCategory DessertCalories 195 per serving
- Preheat the oven to 425°F. Line a baking sheet with a sheet of parchment paper or a silicone mat.
- In a small saucepan over medium heat, warm the water, unsalted butter, granulated sugar, and salt. Warm until the butter has melted.
- Remove the saucepan from the heat and stir in the all-purpose flour. Once the flour has been mixed in, move the saucepan back over the heat and reduce the heat to low. Stir the dough until it's smooth, shiny, and doesn't stick to the bottom or sides of the saucepan (about 1-2 minutes). It's very important to make sure the dough is not sticking at all, as this ensures that you've removed much of the moisture in the dough.
- Turn off the heat and move the saucepan onto your counter. Add in your eggs, one at a time, mixing them into the dough well before adding the other egg. It may seem a bit difficult to mix the egg into the dough but after several seconds of vigorous beating, they'll get mixed in and the dough will look smooth and paste-like again rather than glossy and clumpy. Once the eggs are incorporated, you can fill a pastry bag fitted with a large round tip and pipe the batter out in medium size mounds (about 1 1/2 inches wide).
CREAM PUFFS WITH CHOCOLATE SAUCE - RECIPE | TASTYCRAZE.COM
From tastycraze.com
5/5 (4)Category Other DessertsCuisine French CuisineTotal Time 1 hr 25 mins
- Heat the oven to 428°F (220°C) and oil 2 baking dishes. Boil the water and put in the butter and a pinch of salt. Once the butter melts, remove from the heat and pour in all of the flour at once. Stir intensely until the dough begins to separate from the walls of the pot.
- Add the whipped eggs and knead well. Pour the mixture into a pastry bag. Spray out 12 eclairs into the baking dishes and smear on some whipped egg on them. Bake for 10 min, then lower the heat to 356°F (180°C) and bake for another 20 min.
- Turn off the oven, open the door and leave the cream puffs inside for 10 min. Melt the chocolate with the sugar in a water bath. Open the cream puffs slightly and fill them with the cream, pour on the chocolate sauce and serve.
MAKE-AHEAD ICE CREAM PUFFS DESSERT RECIPE
From everydaydishes.com
Estimated Reading Time 3 minsCalories 354 per servingTotal Time 35 mins
- Place a rack in the center of the oven and preheat to 425 degrees. Line a baking sheet with parchment paper and set aside.
- Bring water, butter, and salt to a rolling boil in large saucepan over medium heat. Add the flour all at once and stir vigorously with a wooden spoon until the mixture forms a ball. Continue cooking approximately 2 minutes, stirring constantly until a film of cooked flour develops on the bottom of the pan. Remove from heat and transfer dough to a stand mixer fitted with the paddle attachment or a food processor fitted with the steel blade.
- Pulse the dough a few times to cool mixture slightly then begin adding the eggs, blending each one thoroughly before adding the next—the finished dough will resemble a sticky paste.
- Fit a piping bag with a round tip or snip a corner of a plastic bag to allow a ½" opening. Fill the piping bag with dough and pipe 18 large “chocolate kiss” shapes onto the prepared pan. If you make the dough about 1½" wide at the base and about 1½" tall there should be enough room on a cookie sheet for 18 puffs. Space them out as far as possible so that they don’t steam one another as they bake.
CREAM PUFFS WITH VANILLA ICE CREAM AND CHOCOLATE SAUCE ...
From pardonyourfrench.com
5/5 (2)Category ChocolateServings 10-12Total Time 35 mins
CHOCOLATE CREAM PUFFS : RECIPES : COOKING CHANNEL RECIPE ...
From cookingchanneltv.com
Servings 36Total Time 1 hr 25 minsCategory Dessert
CREAM PUFFS (PROFITEROLES) WITH VANILLA ICE CREAM AND ...
From cookidoo.international
4.8/5 (14)Total Time 2 hrs 15 minsCategory Desserts And SweetsCalories 238 per serving
10 BEST CREAM PUFF FILLING WITH CREAM CHEESE RECIPES - YUMMLY
From yummly.com
HOW-TO: CHOCOLATE CREAM PUFFS - COOKING CHANNEL - RECIPES ...
From cookingchanneltv.com
PROFITEROLES RECIPE WITH ICE CREAM AND HOT FUDGE SAUCE ...
From tarateaspoon.com
4.8/5 (17)Total Time 45 minsCategory DessertCalories 37 per serving
- In a small saucepan over high heat bring ½ cup water, butter, sugar and salt to a boil. Immediately remove from heat and stir in flour with a wooden spoon. Continue to stir until mixture pulls away from sides of pan, about 30 sec. Let cool 2 min.
- Drop slightly rounded teaspoonfuls of batter 1 inch apart on baking sheets. Smooth pointy tops with a wet finger.
CREAM PUFFS WITH CHOCOLATE SAUCE RECIPE - FOOD & WINE
From foodandwine.com
3/5 Total Time 3 hrsServings 8Published 2013-12-07
- In a large saucepan, bring the milk, water, 1 stick of the butter and the salt to a boil over high heat. Add the flour and remove from the heat. Stir until the dough forms a shiny mass.
- Transfer the dough to a pastry bag fitted with a 3/4-inch plain tip. Pipe twelve 1 1/2 inch mounds onto each sheet. Using a moistened finger, round the tops of the dough.
- Poke a 1/4-inch-deep hole into the side of each puff and return them to the oven. Turn off the oven, leave the door ajar and let the puffs cool and dry out for 2 hours.
- Meanwhile, in a bowl, using a mixer, beat 1 1/2 cups of the cream with the confectioners' sugar until firm. Beat in the vanilla extract.
- Cut off the top third of each puff and scoop out the soft dough in the center. Spoon the cream into the puffs, replace the tops and stack them on a plate.
- In a small saucepan, bring the remaining 3/4 cup of heavy cream just to a boil. Remove from the heat. Add the chocolate and the remaining 1 tablespoon of butter and let stand just until the chocolate is melted.
CREAM PUFFS WITH DARK-CHOCOLATE SAUCE - GOOD HOUSEKEEPING
From goodhousekeeping.com
Cuisine FrenchTotal Time 55 minsServings 10Calories 265 per serving
- Preheat oven to 400 degrees F. Grease and flour large cookie sheet or spray it with a nonstick spray that contains flour.
- Remove saucepan from heat. Vigorously stir in flour all at once until mixture forms ball and comes away from side of pan.
- Add eggs, one at a time, beating well after each addition, until batter becomes smooth and satiny.
CHOCOLATE CREAM PUFFS RECIPE - FOOD.COM
From food.com
5/5 (3)Total Time 2 hrs 10 minsCategory DessertCalories 236 per serving
- Add flour and cocoa powder all at once; stir vigorously until mixture pulls away from side of pan.
CREAM PUFFS WITH ICE CREAM AND RASPBERRY SAUCE - THE MOM 100
From themom100.com
Cuisine American, FrenchCategory DessertServings 6Total Time 50 mins
- In a small saucepan combine the water, milk, butter, and salt and bring to a boil, allowing the butter to melt. Remove from the heat and dump in the flour all at once, then stir vigorously to make a paste. Stir until the mixture forms a ball, pulling away from the sides of the pan, and is a bit glossy.
- Transfer the batter to a mixing bowl and use an electric mixer to blend the dough as you add the eggs one at a time, blending until incorporated (you can also use a spoon for this, but be prepared to work!).
- Transfer the mixture to a pastry bag with a large plain tip, or a large, sturdy freezer-proof zipper top plastic bag. If using a plastic bag, trim a very small triangle from one of the bottom corners of the bag. Pipe the mixture into 1-inch balls onto the prepared baking sheet, leaving at least 1-inch in between each ball. Dip a finger in water and press down the piped tip at the top of each puff so the top is smooth. Bake for 20 to 25 minutes, until light and somewhat hollow inside, when you tap them. Use a small sharp knife to cut a little slit in the side of each to let the steam escape. Cool on the baking sheet on a wire rack.
PROFITEROLES WITH VANILLA ICE CREAM AND CHOCOLATE SAUCE ...
From mycafegourmand.com
5/5 (1)Estimated Reading Time 2 minsCategory Cafe Gourmand, DessertTotal Time 1 hr 20 mins
- In a small, saucepan bring milk to boil, remove from the heat and pour the liquid over the chocolate. Allow it to sit for 1 minute.
CREAM PUFFS RECIPE | LAURA IN THE KITCHEN - INTERNET ...
From laurainthekitchen.com
- 3) Put the water, butter, and salt in a medium saucepan and bring to a boil over medium low heat. Remove from heat. Add the flour all at once and stir well with a wooden spoon until the flour is completely mixed in.
- 4) Turn the heat back on to medium heat and cook, stirring constantly for 2 minutes. Scrape the dough into a large bowl.
CREAM PUFFS WITH ICE CREAM AND HOT FUDGE SAUCE - PBS FOOD
From pbs.org
Estimated Reading Time 2 mins
CREAM PUFFS WITH CHOCOLATE SAUCE | TASTY KITCHEN: A HAPPY ...
From tastykitchen.com
3/5
CREAM PUFFS WITH HOMEMADE CHOCOLATE SAUCE
From thebakingfairy.net
Servings 18Total Time 40 minsEstimated Reading Time 2 mins
MOCHA-FILLED CREAM PUFFS WITH EASY CHOCOLATE SAUCE ...
From plentysweetlife.wordpress.com
Estimated Reading Time 5 mins
PROFITEROLES- CREAM PUFFS – MCGUIRE'S RECIPES
From recipes.mcguireclan.org
Servings 12Category Dessert
ICE CREAM-STUFFED PROFITEROLES WITH CHOCOLATE SAUCE — OONI USA
From ooni.com
CREAM PUFFS WITH VANILLA ICE CREAM AND CHOCOLATE SAUCE ...
From justapinch.com
CHOCOLATE CREAM PUFFS DESCRIPTION - CALLJANET.CA
From calljanet.ca
CHOCOLATE DRIZZLE FOR CREAM PUFFS - ALL INFORMATION ABOUT ...
From therecipes.info
CREAM PUFFS WITH VANILLA PUDDING - COOKEATSHARE
From cookeatshare.com
CREAM - 1397 RECIPES - PETITCHEF
From en.petitchef.com
CREAM PUFFS WITH VANILLA ICE CREAM AND CHOCOLATE SAUCE ...
From pinterest.com
CHOCOLATE CREAM PUFFS DESCRIPTION - RIVERSIDEEQUESTRIAN.CA
From riversideequestrian.ca
CHOCOLATE CREME PUFFS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CHOCOLATE SAUCE FOR CREAM PUFFS - ALL INFORMATION ABOUT ...
From therecipes.info
MINI PROFITEROLES WITH VANILLA BEAN CREAM AND DARK ...
From foodtalkdaily.com
RECIPE FINDER: CREAM PUFFS WITH WARM CHOCOLATE SAUCE ...
From shoppinglifestyle.com
VANILLA ICE CREAM SAUCE RECIPES
From tfrecipes.com
ICE CREAM PUFFS RECIPE - RECIPETIPS.COM
ICE-CREAM-FILLED CREAM PUFFS - UNITED CHURCH OF GOD
From ucg.org
CERP – ICE CREAM PUFFS WITH CHOCOLATE SAUCE – MY HUNGRY ...
From myhungrytraveler.com
CREAM PUFFS WITH VANILLA ICE CREAM AND CHOCOLATE SAUCE RECIPES
From tfrecipes.com
SMALL PASTRY PUFFS WITH CHOCOLATE SAUCE AND VANILLA ICE ...
From saveur.com
CREAM PUFFS WITH VANILLA ICE CREAM AND CHOCOLATE SAUCE ON ...
From bakespace.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love