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Hot Fudge Cream Puff Recipe

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This recipe for Hot Fudge Cream Puff, by , is from David Lytle Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
david lytle
Added: Tuesday, May 27, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1/2 cup butter
1 cup water
1/4 teaspoon salt
1 cup all-purpose flour
4 eggs

Directions:
Directions:
Preheat over to 425 degrees. In large saucepan, combine butter and water over high heat and bring to a hard rolling boil. Add flour and salt; reduce heat and cook and stir over medium heat until mixture forms a ball and cleans the sides of the pan.

Remove from heat and let stand for 15 minutes. One at a time, beat in the eggs, making sure that each egg is fully incorporated before adding the next. Using an electric mixer will make this process easier, but you can use a wire whisk.

Line a cookie sheet with parchment paper for Silpat. Drop batter by heaping tablespoons, 4 inches apart, to make 12 puffs. Bake for 20-30 minutes or until cream puffs are puffed and golden brown. Pierce a small hole in the side of each with a toothpick; remove from pan and let cool completely.

When cold, cut the tops off and remove any filaments of dough. Fill with a scoop of vanilla ice cream. Replace tops and pour hot fudge over cream puff and serve immediately. Use Sanders Hot Fudge or a good quality hot fudge. If you like, you can make your own hot fudge. See Sanders Hot Fudge recipe.

 

 

 

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