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Cream Puffs with Caramel Swirl Ice Cream



Ingredients:
Cream Puffs
1   cup (250 mL) all-purpose flour
2   tsp (10 mL) sugar
1/8   tsp (0.5 mL) salt
1   cup (250 mL) water
1 1/2    tbsp (22 mL) unsalted butter
3   large egg whites
1   large egg yolk
Filling and Garnish
1 1/2   cups (375 mL) light vanilla ice cream, softened (see Cook’s Tip)
3   tbsp (45 mL) sliced almonds, toasted
1/2   cup (125 mL) Caramel Sauce, divided
1/2   tsp (2 mL) Coarse Sea & Himalayan Salt
Directions:
  1. Preheat oven to 400°F (200°C). Line Cookie Sheet with Parchment Paper; set aside. Combine flour, sugar and salt in Stainless (4-qt./4-L) Mixing Bowl. Bring water and butter to a boil in (3-qt./2.8-L) Saucepan over medium-high heat; add dry ingredients. Reduce heat to medium-low. Stir vigorously about 1 minute or until mixture leaves sides of Saucepan and forms into a ball. Place dough in mixing bowl; cool 5 minutes. Using electric hand mixer on low speed, beat in egg whites and yolk, one at a time, beating after each addition until smooth (see Cook's Tip).
  2. Using Medium Scoop, drop 12 level scoops of dough onto Cookie Sheet. Bake 35-40 minutes or until deep golden brown; remove Cookie Sheet from oven to Stackable Cooling Rack. Carefully pierce the side of each puff with Paring Knife. Turn oven off. Return puffs to oven 5 minutes, leaving oven door partially open. Remove puffs from oven to cooling rack; cool completely.
  3. Meanwhile, combine ice cream and almonds in Small Batter Bowl; stir in 1/4 cup (50 mL) of the caramel sauce. Freeze 25-30 minutes or until firm.
  4. Using Color Coated Bread Knife; slice puffs in half horizontally. Using Ice Cream Dipper, scoop ice cream onto puff bottoms; top with puff tops. Drizzle with remaining caramel sauce; sprinkle with salt. Let stand 3-4 minutes before serving.

Yield: 6 servings

Nutrients per serving: (2 filled cream puffs): Calories 270, Total Fat 8 g, Saturated Fat 4.5 g, Cholesterol 55 mg, Carbohydrate 43 g, Protein 7 g, Sodium 310 mg, Fiber 1 g

U.S. Diabetic Exchanges Per Serving: 2 starch, 1 fruit, 1 fat (3 carb)

Cook's Tips: Look for light ice cream that has 100 calories (or less), 3 g total fat and 2 g saturated fat per 1/2-cup (125-mL) serving.

Caramel ice cream topping can be substituted for the Caramel Sauce, if desired.

When beating in egg whites and yolk, the cream puff mixture will at first appear lumpy, but will get smoother as you continue beating.

Piercing the puffs after baking releases the steam and helps ensure crisp cream puffs. Leaving the puffs in the oven for 5 minutes after baking will prevent them from deflating.