Cream Puff Sundaes Recipes

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HOT FUDGE CREAM PUFF SUNDAES



Hot Fudge Cream Puff Sundaes image

Provided by 12345isabella

Time 2h

Yield 8

Number Of Ingredients 10

1/2 cup butter
1 cup water
1 cup flour
4 eggs
vanilla ice cream
HOT FUDGE SAUCE
1 cup butter
1 package (12 ounce size) milk chocolate chips (or semisweet)
1 can (14 ounce size) sweetened condensed milk
1 bottle (16 ounce size) light corn syrup

Steps:

  • Heat oven to 400 degrees F. Heat water and butter to rolling boil. Stir in flour. Stir vigorously over low heat about 1 minute or until mixture forms a ball. Remove from heat. Beat in eggs, all at one time; continue beating until smooth. Drop dough by scant 1/4 cupfuls 3 inches apart onto ungreased baking sheet. Bake 35 to 40 minutes until puffed and golden brown. Cool away from draft. Cut off tops. Pull out any filaments of soft dough, if desired. Fill with a large scoop of vanilla ice cream and replace tops. Top generously with Hot Fudge Sauce. HOT FUDGE SAUCE: Melt ingredients on low in large pan stirring often. Beat with electric beater after completely melted. Serve over ice cream while warm. Can be stored in airtight container in the refrigerator. Reheat desired portions in microwave in suitable container (15-40 seconds on high, depending on your microwave, until warm).

CREAM PUFFS WITH ICE CREAM AND HOT FUDGE SAUCE



Cream Puffs with Ice Cream and Hot Fudge Sauce image

The name for these cream puffs, profiteroles, is old French for "small gifts"; serving them today still makes everyone feel special.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 1h20m

Number Of Ingredients 7

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 for Cream Puffs with Ice Cream

Steps:

  • Make the dough: Preheat oven to 425 degrees. with racks in upper and lower thirds. Butter two large rimmed baking sheets.
  • 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.
  • 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 Cook's Note). Remove from heat; cool 1 minute.
  • 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).
  • 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).
  • Bake, rotating sheets between racks halfway through, until puffed and brown, about 25 minutes. Remove from oven; turn oven off.
  • With a toothpick, poke a hole in each puff. Return to oven (still off) for 10 minutes (this helps puffs dry out).
  • Fill the puffs: When cool, halve each puff horizontally with a serrated knife.
  • 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.
  • Arrange 3 filled puffs in each of eight shallow bowls; drizzle with warm Hot Fudge Sauce. Serve immediately.

CREAM PUFFS



Cream Puffs image

An easy and impressive way to make a great dessert. Whip them up and watch them disappear!

Provided by Shellie Wendel

Categories     Desserts

Time 55m

Yield 20

Number Of Ingredients 8

2 (3.5 ounce) packages instant vanilla pudding mix
2 cups heavy cream
1 cup milk
½ cup butter
1 cup water
¼ teaspoon salt
1 cup all-purpose flour
4 eggs

Steps:

  • Mix together vanilla instant pudding mix, cream and milk. Cover and refrigerate to set.
  • Preheat oven to 425 degrees F (220 degrees C).
  • In a large pot, bring water and butter to a rolling boil. Stir in flour and salt until the mixture forms a ball. Transfer the dough to a large mixing bowl. Using a wooden spoon or stand mixer, beat in the eggs one at a time, mixing well after each. Drop by tablespoonfuls onto an ungreased baking sheet.
  • Bake for 20 to 25 minutes in the preheated oven, until golden brown. Centers should be dry.
  • When the shells are cool, either split and fill them with the pudding mixture, or use a pastry bag to pipe the pudding into the shells.

Nutrition Facts : Calories 189.7 calories, Carbohydrate 15.2 g, Cholesterol 76.9 mg, Fat 13.3 g, Fiber 0.2 g, Protein 2.9 g, SaturatedFat 8 g, Sodium 230.6 mg, Sugar 8 g

CREAM PUFF SHELLS



Cream Puff Shells image

Choux pastry -- fill with sweetened whipped cream or custard.

Provided by GINGER P

Categories     World Cuisine Recipes     European     French

Time 1h

Yield 12

Number Of Ingredients 5

½ cup shortening
⅛ teaspoon salt
1 cup boiling water
1 cup sifted all-purpose flour
4 eggs

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). In medium saucepan, combine shortening, salt and boiling water and heat until entire mixture boils. Reduce heat, add flour all at once and stir vigorously until mixture forms a ball. Remove from heat and add eggs, one at a time, beating thoroughly after each addition. Continue beating until mixture is thick and shiny and breaks from spoon.
  • Pipe or spoon onto ungreased cookie sheet and bake 20 minutes, reduce heat to 350 degrees F (175 degrees C) and bake 20 minutes more, or until golden and sound hollow when tapped. Cool and fill.

Nutrition Facts : Calories 137.3 calories, Carbohydrate 8.1 g, Cholesterol 62 mg, Fat 10.3 g, Fiber 0.3 g, Protein 3.2 g, SaturatedFat 2.7 g, Sodium 47.8 mg, Sugar 0.2 g

CREAM PUFF ICE CREAM SUNDAES



Cream Puff Ice Cream Sundaes image

We've combined two of Wisconsin's sweet staples into one dreamy dessert: the ice cream sundae and the cream puff. We know you'll love this dessert mashup.

Provided by Hy-Vee Seasons Magazine

Yield 12 1 each

Number Of Ingredients 12

1 c. of water
0.5 c. of Hy-Vee unsalted butter
0.25 tsp. of Hy-Vee salt
1 c. of Hy-Vee all-purpose flour
4 Hy-Vee large eggs
0.666 c. of Hy-Vee heavy whipping cream
1 (3.5-oz.) bar Zoet 57% cacao dark chocolate bar
3 bananas
1 (1-1/2-quart) carton It's Your Churn premium vanilla bean ice cream
0 Rainbow jimmies, for garnish
0 Hy-Vee aerosol whipped topping
0 Hy-Vee maraschino cherries with stems

Steps:

  • 1. Preheat oven to 400 degrees. Spray a large baking sheet with baking spray; set aside.
  • 2. Combine water, butter, and salt in a medium saucepan. Bring to a boil. Add flour all at once, stirring vigorously with a wooden spoon. Cook and stir over medium-high heat until mixture forms a ball. Remove from heat. Cool 10 minutes.
  • 3. Add eggs, one at a time, beating well with a wooden spoon after each addition.
  • 4. Drop into 12 mounds (about 1/4 cup each) 3-inches apart onto prepared baking sheet. Bake 30 to 35 minutes or until golden brown and puffed. Transfer cream puffs from baking sheet to wire rack. Immediately cut a slit in each cream puff for steam to escape. Cool completely.
  • 5. For sauce, microwave heavy whipping cream in medium microwave-safe bowl on HIGH 1 minute or until very hot. Add chocolate to bowl; let stand 2 minutes. Whisk until chocolate is melted and mixture is smooth. Set aside to cool. Sauce will thicken as it cools.
  • 6. To serve, split cream puffs; discard soft dough from insides. Fill cream puffs with banana slices and ice cream. Drizzle with chocolate sauce. Garnish with jimmies, whipped cream, and maraschino cherries, if desired. Serve immediately.

Nutrition Facts : Calories 370, Fat 24g, SaturatedFat 15g, TransFat 0g, Cholesterol 125g, Sodium 120mg, Carbohydrate 35g, Fiber 2g, Sugar 20g, Protein 6g

CREAM PUFF SUNDAES



Cream Puff Sundaes image

Notes: If making up to 1 day ahead, cool cream puffs and store airtight at room temperature; freeze to store longer (thaw unwrapped).

Provided by Renee Behnke, Sur La Table, Seattle, Washington,

Yield Makes 8 to 10 servings

Number Of Ingredients 8

About 6 tablespoons butter or margarine, cut into 1/2-inch chunks
1/2 teaspoon sugar
3/4 cup all-purpose flour
3 large eggs
1 quart vanilla ice cream
1 to 1 1/4 cups chocolate sauce or caramel topping, homemade or purchased
Sweetened whipped cream (optional)
About 1/2 cup chopped pecans

Steps:

  • In a 2- to 3-quart pan, combine 3/4 cup water, 6 tablespoons butter, and sugar. Bring to a boil over high heat.
  • When butter is melted, remove from heat and add flour all at once. Beat with a sturdy spoon until well blended. Return pan to heat and stir vigorously until mixture forms a ball and leaves sides of pan, 1 to 2 minutes. Let mixture cool for 5 minutes.
  • Transfer the mixture to a food processor, or leave in pan. Add eggs 1 at a time; whirl or beat until smooth after each addition. Let the batter cool 10 minutes.
  • With a spoon, drop batter in 8 (1/4 cup) to 10 (slightly more than 3 tablespoons) portions at least 2 inches apart on a lightly buttered 14- by 17-inch baking sheet.
  • Bake in the center of a 375° oven until brown and firm when pressed, about 45 minutes (about 30 minutes in a convection oven). Remove pan from oven and quickly cut the top 1/3 off each puff, then set back in place. Return to oven and bake until puffs are crisper and slightly browner, about 10 more minutes. Cool on racks.
  • Scoop out and discard moist interiors of puffs and fill the hollows with ice cream. Set cream puff tops on the ice cream and set puffs on plates. Drizzle with chocolate sauce, add dollops of whipped cream, and sprinkle with nuts.

Nutrition Facts : Calories 326, Carbohydrate 39, Cholesterol 106, Fat 18, Fiber 0.6, Protein 5.7, SaturatedFat 8.8, Sodium 160

CLASSIC CREAM PUFFS WITH CHOCOLATE SAUCE



Classic Cream Puffs with Chocolate Sauce image

My mom made this dish once the entire time I was growing up and I remember the texture, the taste of the eggs (in a good way) and the perfect balance of textures and sweetness. I think I have been chasing that very cream puff ever since. I had some great ones in Paris but none quite like Mom's... Cream puffs are made from classic choux pastry, which is also used to make sweet éclairs and savory, cheesy gougères. The choux pastry gets its name from chou, meaning cabbage, and it refers to the round shape of this cream-filled pastry. Note about substitutions: If you don't have vanilla paste, simply sub 3 teaspoons vanilla extract.

Provided by Alex Guarnaschelli

Time 2h45m

Yield 20 cream puffs

Number Of Ingredients 16

3/4 cup granulated sugar
3 tablespoons cornstarch
Pinch kosher salt
6 large egg yolks
2 cups whole milk
2 tablespoons unsalted butter
1 tablespoon vanilla bean paste
1/2 cup whole milk
1 stick (8 tablespoons) unsalted butter
1 teaspoon kosher salt
1 cup all-purpose flour
4 large eggs
1 cup heavy cream
1 1/2 cups chopped semisweet chocolate
1/4 teaspoon ground cinnamon
Confectioners' sugar, for garnish

Steps:

  • Make the pastry cream: In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt. Whisk in the egg yolks until combined, then whisk in the milk. Heat over medium-low heat, whisking constantly, until it starts to thicken, 4 to 5 minutes. Immediately remove from the heat.
  • Whisk in the butter and vanilla bean paste. Transfer to a bowl, then press a sheet of plastic wrap on the surface of the pastry cream. Let cool, then refrigerate until chilled through, at least 2 hours and up to overnight.
  • Start the cream puff dough: In a medium saucepan, bring the milk, butter and salt to a simmer over medium heat. Add the flour and cook, stirring constantly with a wooden spoon, until the mixture comes together. Cook until the mixture starts to pull away from the sides of the pan into a ball and looks dry, 3 to 5 minutes more.
  • Finish the cream puff dough: Using a wooden spoon, beat in the eggs, one at a time, waiting until they are fully incorporated before adding the next. Mix until the batter is shiny and stiff. Alternatively, you can use a stand mixer fitted with a paddle attachment on medium-low speed to incorporate the eggs. Transfer the batter to a pastry bag fitted with a 1/2-inch round pastry tip.
  • Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper.
  • Form and bake: On the prepared baking sheet, pipe rounds of dough that are 1 1/2 to 2 inches wide and about 1 inch high, allowing 1 inch between each. Alternatively, measure out a scant 1/4-cup dough for each puff. Wet your finger and press down any pointed tops on the cream puffs. Bake for 15 minutes. Lower the oven to 350 degrees F and bake until firm to the touch, another 15 to 20 minutes.
  • Finish baking: Shut the oven off. Let the puffs dry inside the oven for 10 minutes. Remove and let cool.
  • Assemble: Using a paring knife, hollow out a hole in the bottom of each of the puffs. Pipe the pastry cream into the hole. Alternatively, you can cut the top off each puff and remove any undercooked dough in the center, then fill with the pastry cream and top with the top again. Hold in the refrigerator until ready to garnish and serve.
  • Make the chocolate sauce: In a small pot, heat the cream. In a small bowl that fits over the pot of cream (without the bottom of the bowl touching the cream), combine the chocolate with the cinnamon. Use the pot of cream as the bottom of the double boiler and melt the chocolate over the cream. When the chocolate is melted, add the heated cream to the bowl with the chocolate and whisk to combine. Keep warm.
  • Top the cream puffs with a sprinkle of confectioners' sugar and some of the chocolate sauce.

CREAM PUFF SUNDAES



Cream Puff Sundaes image

A new twist on the traditional cream puff. This one has the same puffy crust, but is filled with ice cream and topped with chocolate syrup. Yum!

Provided by Chris from Kansas

Categories     Frozen Desserts

Time 50m

Yield 6 serving(s)

Number Of Ingredients 7

1/2 cup water
1/4 cup margarine
1/2 cup flour
1/4 teaspoon salt
2 eggs
3 cups vanilla ice cream
6 tablespoons chocolate syrup

Steps:

  • Heat oven to 425 degrees.
  • In medium saucepan, heat water and margarine to boiling.
  • Stir in flour and salt. Cook over medium heat, stirring vigorously until mixture leaves sides of pan in smooth compact ball, about 2 minutes. Remove from heat.
  • Add eggs, one at a time, beating vigorously after each addition until mixture is smooth and glossy.
  • Spoon 6 mounds of dough about 3 inches apart onto ungreased cookie sheet.
  • Bake for 30 to 40 minutes or until puffed and golden brown. Cool completely.
  • Split; remove any filaments of soft dough.
  • Fill each with icecream and top with chocolate syrup.

Nutrition Facts : Calories 339.9, Fat 18.9, SaturatedFat 7.5, Cholesterol 102.5, Sodium 331.5, Carbohydrate 36.9, Fiber 1.3, Sugar 21.6, Protein 6.6

CREAM PUFF SUNDAE BAR



Cream Puff Sundae Bar image

Good old Bisquick makes a surprising appearance disguised as a cream puff. As with other recipes of this type, your beating arm will get a workout thus burning up calories. So, now you can eat 2! You've earned them!

Provided by SusieQusie

Categories     Dessert

Time 1h

Yield 8 serving(s)

Number Of Ingredients 7

1 1/2 cups water
2 cups Bisquick
4 eggs
2 cups vanilla ice cream, slightly softened
fresh fruit
chocolate syrup
caramel ice cream topping

Steps:

  • Heat oven to 450º.
  • Coat a large baking sheet with cooking spray or grease as you prefer.
  • On stove top, bring water to boil in a 2 quart saucepan.
  • Add baking mix, stirring vigorously over medium-high heat until mixture leaves sides of pan and forms a smooth ball.
  • Remove from heat and cool 4-5 minutes.
  • Add eggs one at a time beating thoroughly after each addition. Beat until smooth.
  • Spoon dough onto prepared pan, making 8 mounds, 3 inches apart.
  • Bake for 15 minutes. Reduce oven temp to 350º and bake an additional 15 minutes or until sides of puffs are crisp and golden.
  • Turn off oven; let stand in oven with door slightly ajar for 10 minutes.
  • Cool completely on wire racks away from drafts.
  • To serve, cut puffs in half & fill 8 halves with ice cream. Replace tops and serve with assorted fruits, sauces and toppings of your choice.

Nutrition Facts : Calories 237.5, Fat 11.1, SaturatedFat 4.4, Cholesterol 122.2, Sodium 447.5, Carbohydrate 27.7, Fiber 0.9, Sugar 11.3, Protein 6.8

CREAM PUFF SHELLS



Cream Puff Shells image

Talk about convenience! Just one easy batch of this mouthwatering recipe from our Test Kitchen yields 16 buttery cream puff shells that freeze beautifully for up to 3 months-and that's just about the whole summer! They thaw in minutes and taste as yummy as the day you baked them...we promise!

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 16 cream puff shells.

Number Of Ingredients 7

1-1/4 cups water
3/4 cup butter
1/4 teaspoon salt
1-1/4 cups all-purpose flour
5 eggs
2 tablespoons milk
1 egg yolk

Steps:

  • In a large saucepan, bring the water, butter and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. , Drop by 2 rounded tablespoonfuls 3 in. apart onto greased baking sheets. In a small bowl, whisk the milk and egg yolk; brush over puffs. Bake at 400° for 30-35 minutes or until golden brown. Remove to wire racks. Immediately split puffs open; remove tops and set aside. Discard soft dough from inside. Cool puffs. Freeze for up to 3 months., To use frozen cream puff shells: Remove from the freezer 15 minutes before filling.

Nutrition Facts : Calories 139 calories, Fat 11g fat (6g saturated fat), Cholesterol 103mg cholesterol, Sodium 145mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.

SANDERS CREAM PUFFS AND HOT FUDGE SAUCE RECIPE - (3.8/5)



Sanders Cream Puffs and Hot Fudge Sauce Recipe - (3.8/5) image

Provided by GNSnavely

Number Of Ingredients 11

Hot Fudge:
1/2 cup cocoa
1 cup sugar
1 cup light or dark corn syrup
1/2 cup evaporated milk
1/4 teaspoon salt
Cream Puffs:
1 cup water
1/2 cup butter
1 cup flour
4 eggs

Steps:

  • Hot Fudge: Combine all ingredients except vanilla in a deep saucepan. Cook over medium heat, stirring constantly until mixture comes to a full rolling boil. Boil briskly 3 minutes, stirring occasionally. Remove from heat. Add vanilla. Serve hot. May be stored in refrigerator. To reheat, microwave on medium to pouring consistency. This topping is very close (albeit counterfeit) to Sanders Milk Chocolate Hot Fudge toppping and only to be used in extreme emergencies when you cannot get your hands on the original. Cream Puffs: Bring water and butter to a rolling boil. Stir in flour over low heat about 1 minute or until mixture forms ball. Remove from heat. Beat in eggs (1 or 2 at a time is easiest). Drop on ungreased baking sheet. (By teaspoons up to ¼ cup depending on size of puff desired). A rounded teaspoon is recommended for sandwich size as the puff up a lot. Bake at 400° F for 20 minutes for small to 40 minutes for large. May also shape into fingers for eclairs. These puffs taste like the ones that Sanders used. Make the large size. Cut off the tops, scoop in vanilla bean ice cream, put top back on, and drench with Sanders Milk Chocolate Hot Fudge.

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From thebakingchocolatess.com


PANCAKE PUFF ICE CREAM SUNDAE BOWLS - GOOD FOOD MADE SIMPLE
2021-07-20 Instructions. Cook pancake puffs according to oven directions on package. Divide cooked pancake puffs between 4 bowls. Evenly divide toppings: ice cream, chocolate syrup, cherries and whipped cream between 4 bowls. Serve and enjoy!
From goodfoodmadesimple.com


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