8.18.2011

The Thrifted Kitchen {Ice Cream Puffs}


Okay y'all. These little things are positively addicting! I've been craving something cool and sweet, but have become bored at this point in the summer with the standard bowls of ice cream. So when I came across this recipe from my old thrifted copy of The Good Housekeeping Cookbook, I practically ran to the grocery store to grab my supplies.


I never knew that cream puff dough was so simple and so easy to make, and now that I'm aware of that fact, I think I might be in the danger zone of making these all the time. And I love the little twist of turning them into ice cream sandwiches instead of the traditional cream filling.



I followed the recipe and went with a couple classic combos: vanilla ice cream with a hot fudge topping & coffee ice cream with a caramel topping, and am happy to announce that they didn't last very long after these photos were taken (see the aftermath below). But when you think of all the ice cream flavors out there nowadays, the possibilities are endless!


Enjoy! :)

Cream Puffs
Yields 6

1/4 cup butter or margarine
1/2 cup boiling water
1/2 cup sifted all-purpose flour
1/4 teaspoon salt
2 eggs

Heat oven to 450 degrees. Lightly grease cookie sheets.

Melt butter in boiling water in a medium saucepan over high heat. Turn heat low. Add flour and salt all at once, stirring vigorously with spoon until mixture leaves sides of pan in a smooth, compact mass, and a metal spoon pressed into it leaves a clear impression.

Immediately remove from heat; quickly beat in eggs one at a time, beating until each is blended and mixture is smooth. Continue beating mixture with spoon until it forms stiff dough.

Drop by heaping tablespoonfuls (it helps to have a wet spoon), 2 inches apart on cookie sheets, shaping with wet spoon into rounds that point up in center.

Bake in hot oven of 450 degrees for 10 minutes, then at 400 degrees for 25 minutes. The cream puffs should be puffed high and golden brown.

Remove with spatula to wire cake rack. Cool.

To Serve: Split cream puffs in half almost down to bottom crust. Fill with ice cream and top with hot fudge or hot caramel sauce (or whatever sauce you prefer!).

3 comments:

  1. Well, I just had to post. . .I've been poking around here now for a few weeks checking out your thrift store scores and I just love your blog. Anyway, my mom had a restaurant in Virginia (where my husband and I are from, we live not too far from you in O'Fallon now) and they used to make those puffs and stuff them with chicken salad, egg salad or tuna salad for big catering events. You can make a vanilla or chocolate cream filling for them, too. so good. They sometimes made them bigger too for the savory fillings.

    Thanks,
    and maybe I'll see you out thrifting sometime in the Lou,
    Molly Byrd

    ReplyDelete
  2. Hey Molly! That sounds soooo good, stuffing them with savory things. And I'm so excited to have a reader in the St. Louis area, especially one that goes thrifting, too! I popped over to your blog to put a face with your name in case we run into each other! :)

    ReplyDelete
  3. that would be too fun! out here in the 'burbs it is garage sale central. I'll let you know if I see any exciting ones coming up.

    you have definitely inspired me to get back to my blog. . .I have been so busy with my little ones this spring and summer.

    I love vintage and thrifting. . .I think I want to be my grandma when I grow up : )

    ReplyDelete

Related Posts Plugin for WordPress, Blogger...