Don’t be put off by the fancy cream puff title. Today’s dish is EASY. Easy to make and even easier to eat! The recipe comes from The International Cookbook for Kids by Matthew Locricchio. Make these with your children and you will be their superhero. Make these with your friend’s children and they may never go home.
SODIUM CONTENT: 43 mg per profiterole
CREAM PUFF DOUGH:
1/2 c. (1 stick) unsalted butter
1 c. water
1 c. all-purpose flour
4 large (NOT EXTRA LARGE or JUMBO) eggs
1/2 c. water
3 T. sugar
2 T. unsalted butter
6 oz. semisweet chocolate
1/4 c. whole milk
1 t. pure vanilla extract
1 qt. French vanilla or other ice cream
Preheat the oven to 400 degrees. Grease and flour a large baking sheet and set aside.
To make the cream puffs, place the butter and water into a medium saucepan. Place over low heat, bring to a soft boil and cook until the butter has melted. Remove pan from heat, add the flour, and stir 1 minute until completely combined. Place back on the stove and turn the heat to medium. Cook, stirring, 2 minutes. Remove from heat, pour the dough into a mixing bowl and let cool a minute. Using an electric mixer on low, beat in the first egg, and mix until completely combined. Repeat process with remaining eggs. After the fourth egg, the dough should be completely together, yellow and shiny.
To make the cream puffs, use two tablespoons – one to scoop the dough and the second to push it off onto the prepared baking sheet in 12 rounded spoonfuls. Space the spoonfuls about 3 inches apart. Give the tops a little tap to help round them. Place the baking sheet on the middle rack in the oven and bake 40 minutes.
While the cream puffs are baking, make the chocolate sauce. Measure the water and sugar into a heavy-bottomed 2 qt. saucepan and bring to a boil over medium heat, stirring frequently to dissolve the sugar. Turn off the heat. Add the butter and chocolate and continue stirring until the sauce is smooth. Add the milk and vanilla and stir well. Set aside.
Once the cream puffs are done, remove from oven and set aside to cool briefly. To serve, carefully slice each cream puff in half, place a scoop of ice cream in the center and top with the other half of the cream puff. Spoon chocolate sauce over the filled cream puff and serve immediately.