Hi all– Have you made cream puffs? It’s a little bit magical how they beat up together so quickly and and then puff up in the oven. We filled these up with mocha fudge ice cream (personal fave) and then topped them with a rich ganache and spoonful of whipped cream.
They made a fine end to a meal around the table with friends last week.
MOCHA ICE CREAM PUFFS
1 cup water
1/2 cup butter
1 cup flour
2 tab. butter
1/2 cup whipping cream
8 oz. chocolate chips
1 1/2 cups whipping cream
1 tsp. powdered sugar
1 tsp. instant vanilla pudding mix*
Pick your favorite flavor–
mine is always Mocha Almond Fudge!! (or plain coffee ice cream in a pinch)
Beat the 4 eggs and set aside
Heat the water and butter in a saucepan to a rolling boil. Change heat to low and then stir in the flour until it all forms into a ball.
Take it off the stove and slowly pour in the eggs, mixing with a fork as you do until they are all absorbed into the flour mixture. You will have a sticky dough.
Then on 2 baking sheets sprayed with cooking spray, drop about 1/4 cup dough into balls on the baking sheet– about 3 inches apart (they will grow!). Makes about 12
Pop them into a 400 degree oven for 30 to 35 minutes until they are puffed and beautifully golden. Let them cool.
While they are cooling make the ganache.. Bring the cream and butter to a simmer in a sauce pan. Then take it off the heat and stir in the chocolate chips, whipping it 4 or 5 minutes until it’s smooth ad shiny.
Then whip the cream, powdered sugar and vanilla pudding with an electric mixer– until it’s thick and fluffy! Store it in the fridge until you’re ready to put the cream puffs all together.
When you’re ready for dessert, cut the cream puffs in half horizontally. Remove the top and plop in a large scope of ice cream. Put the top back on over the ice cream and then pour over the ganache and add a generous spoonful of whipped cream next to the puff on the plate. So yummy!