Homemade creame puff

Did I mention that I enjoy watching cooking show on TV but never try out the recipe?

Did I mention that I always love cream puff, that I will drive 20 minutes to Aberdeen Centre just for the cream puff from that Japanese store?

Last Sunday, I was a bit tired to head out, so I decided to be the couch potato and browsed through different channels. The cooking show then caught my attention because it's showing how to make cream puff and it seems extremely easy and quick. To me, dessert always seems time consuming to prepare. Therefore, I decided to "testify" the recipe.

The ingredient is simple as well: egg, butter and flour.
Since I'm not having "cream" (in my mind cream is always fatty), I am going to use ice cream (low fat) instead. I also skip the hot fudge sauce this time.

The cream puff turns out fluffy, huge and I considered a success!! Even first timer like ME make decent cream puff!!! Thanks to Everyday Baking.

Here's the recipe @ pbs.org

Cream Puffs with Ice Cream and Hot Fudge Sauce
Serves 8 | Prep time: 35 minutes | Total time: 1 hour 20 minutes

Ingredients:
* 1/2 cup (1 stick) unsalted butter, cut into pieces, plus more for baking sheets
* 1/4 teaspoon salt
* 1 cup all-purpose flour (spooned and leveled)
* 4 large eggs, lightly beaten
* 1 egg yolk beaten with 1 teaspoon water, for egg wash
* 2 to 3 pints vanilla ice cream, for serving
* Hot Fudge Sauce (recipe below)
* Hot Fudge Sauce
* 1/4 cup light corn syrup
* 6 ounces semisweet chocolate, broken or cut into small pieces
* 3/4 cup heavy cream

1. Make the dough: Preheat oven to 425 degrees. with racks in upper and lower thirds. Butter two large rimmed baking sheets.

2. Combine butter, 1 cup water, and salt in a 2-quart heavy saucepan; bring to a boil over high heat, stirring until butter melts. Reduce heat to medium.

3. Add flour; cook, stirring with a wooden spoon, until mixture pulls away from the sides of the pan and forms a ball, 30 seconds to 1 minute (see note below). Remove from heat; cool 1 minute.

4. With an electric handheld mixer, beat in eggs, a little bit at a time, until completely incorporated (dough should look shiny and be soft enough to slowly fall off a spoon).

5. Bake the puffs: Drop heaping tablespoons of batter onto baking sheets (you should have 24 to 28), about 2 inches apart. Using a pastry brush, lightly brush puffs with egg wash (do not let it drip on sheets).

6. Bake, rotating sheets between racks halfway through, until puffed and brown, about 25 minutes. Remove from oven; turn oven off.

7. With a toothpick, poke a hole in each puff. Return to oven (still off) for 10 minutes (this helps puffs dry out).

8. Fill the puffs: When cool, halve each puff horizontally with a serrated knife.

9. Working in batches (to prevent ice cream from melting), place a small scoop of ice cream (2 to 3 tablespoons) in each bottom half. Replace tops; press gently. Arrange on one rimmed baking sheet; freeze until firm. Cover with plastic wrap; freeze up to 2 days.

10. Arrange 3 filled puffs in each of eight shallow bowls; drizzle with warm Fudge Sauce. Serve immediately.

Hot Fudge Sauce
1. In a small saucepan, combine corn syrup and chocolate. Stir over medium-low heat until smooth, 4 to 5 minutes. Remove from heat.

2. Whisk in heavy cream until smooth. Serve right away, or let cool to room temperature before transferring to an airtight container. (Sauce can be refrigerated for up to 3 weeks. To serve, warm over low heat or in microwave.)

Here's the other batch on the cooling rack.


Tip: At least put some grease on the baking sheet if not line the baking paper underneath.