Mocha Ice Cream Puffs

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

Cream Puffs:
1 cup water
1/2 cup butter
1 cup flour
4 eggs

Ganache:
2 tab. butter
1/2 cup whipping cream
8 oz. chocolate chips

Whipped cream:
1 1/2 cups whipping cream
1 tsp. powdered sugar
1 tsp. instant vanilla pudding mix*

Ice cream:
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!

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Mini Cream Puffs

Hi friends– I’ve been trying NOT to put sweet desserts this month, truly I have,  not when everyone I know is trying to eat better, exercise more, lose a couple pounds…  But I can’t resist sending you these yummiest cream puffs.

In the lull after Christmas, but before back to school, a group of friends ended up by Jenni’s fireplace talking away the afternoon.  We all walked in the door with some treat to add to the overflowing table, most notable the “sticky toffee pudding” Jill brought in from London!  I’d never tasted that fabled dessert before and it was worth the wait.  My contribution were these small cream puffs.  Just a couple luscious bites, chocolatey and creamy with just the right amount of crispness.

MINI CREAM PUFFS

Puffs:
1 cup water
1/2 cup butter
1 cup flour
4 eggs

Heat the water and butter to a rolling boil.  Stir in the flour and lower the heat.  Stir it all together until the mixture forms a big ball.  Remove it from the heat and stir in the eggs one at a time quickly so they don’t turn into scrambled eggs!  When it’s all well blended, drop the dough by spoonfuls  onto an ungreased cookie sheet.  The puffs will grow in the oven, so I made them a little smaller than ping pong balls.  Bake at 400 degrees until the puffs are firm and beautifully golden.  Cool them before you slice them in half and add the cream and chocolate.

Cream:
1 small box cook & serve vanilla pudding
1 pint whipping cream (save 1/2 cup for the chocolate glaze)
3 tab. powdered sugar

Make the pudding according to the box instructions, cooking on the stove top while the cream puffs are baking.  Let it cool to room temperature.  Whip the whipping cream with the powdered sugar and refrigerate until you are ready to put the cream puffs all together.

Chocolate glaze:
2 tab. butter
1/2 cup whipping cream
8 oz. chopped semi sweet chocolate

Simmer the cream and butter over low heat until the butter is melted.  Stir in the chocolate and beat for 2 minutes.  Let it cook to room temp before using.

Putting it all together:
Slice the puffs in half horizontally.  Fold the cooled pudding and the whipped cream together and spoon onto the bottom half of each little cream puff.  Pop on the top half of the puff and spoon over the chocolate glaze.

I loved making these little things.  They are like working with play dough and are surprisingly easy to concoct. Hope you like them…