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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Hot Fudge Cream Puff Recipe

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This recipe for Hot Fudge Cream Puff is from David Lytle Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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