hands-on time 30 min. to­tal time 1 hr. 10 min.

Better Homes & Gardens - - Recipes -

1/2 cup un­salted but­ter, room tem­per­a­ture, cut up 1/4 tsp. salt 1 cup all-pur­pose flour 4 large eggs 2 oz. bit­ter­sweet or semisweet choco­late (55 to 70 per­cent ca­cao), chopped 3/4 cup nat­u­ral un­sweet­ened or Dutch-process co­coa pow­der 1/2 cup sugar 1/4 cup light-color corn syrup or agave nec­tar 3 cups vanilla ice cream 1/4 cup sliced al­monds, toasted

Pre­heat oven to 425°F. Line a bak­ing sheet with parch­ment pa­per.

For cream puffs: In a medium saucepan com­bine 1 cup wa­ter, the but­ter, and salt. Cook and stir over high heat un­til but­ter is melted.

Add flour all at once. Stir vig­or­ously un­til dough forms a smooth ball that doesn’t sep­a­rate or stick to sides of pan. Re­move from heat. Trans­fer dough to bowl of a stand mixer fit­ted with pad­dle at­tach­ment; let rest 2 min­utes. Add eggs, one at a time, beat­ing un­til well com­bined af­ter each ad­di­tion.

Drop dough by heap­ing ta­ble­spoons 1 inch apart onto pre­pared bak­ing sheet to make 12 puffs. Bake 5 min­utes. Re­duce oven to 375°F. Bake 30 min­utes more or un­til golden brown; ro­tate bak­ing sheet

once dur­ing the last 7 min­utes of bak­ing. Trans­fer to a wire rack; let cool.

For choco­late sauce: Place chopped choco­late in a small bowl.

In a medium saucepan com­bine

3/4 cup wa­ter, the co­coa pow­der, sugar, and corn syrup. Bring to boil­ing over high heat, whisk­ing un­til smooth. Pour over chopped choco­late. Let stand 5 min­utes. Whisk un­til smooth. Cover with plas­tic un­til ready to use. Store any re­main­ing sauce in re­frig­er­a­tor up to 10 days.

Split cream puffs; fill with ice cream.

Top with choco­late sauce and al­monds. Makes 12 cream puffs. per cream puff 363 cal, 22 g fat, 132 mg chol, 113 mg sodium, 40 g carb, 3 g fiber, 27 g sug­ars, 7 g pro.

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