3 1/2" Paring
Color Coated Bread Knife
Small Batter Bowl
Stackable Cooling Rack
Stainless Mixing Bowl Set
The Pampered Chef® Make It Fresh, Make It Healthy
|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|
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.