Cream Puff Sundae Bar Recipes

CREAM PUFF SUNDAES

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.

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

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.

CREAM PUFF DESSERT

Steps:

• In a large saucepan, bring the water and butter to a boil over medium heat. Add flour all at once; stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add the eggs, 1 at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. , Spread into a greased 13x9-in. baking dish. Bake at 400° for 30-35 minutes or until puffed and golden brown. Remove to a wire rack to cool completely., For filling, beat the cream cheese, milk and pudding mix in a large bowl until smooth. Spread over puff; refrigerate for 20 minutes., Spread with whipped topping; refrigerate until serving. Drizzle with the chocolate and caramel toppings; sprinkle with almonds. Refrigerate leftovers.

CREAM PUFFS WITH ICE CREAM AND HOT FUDGE SAUCE

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.