|Cream Puff with Vanilla Ice Cream and Strawberry Sauce|
I love desserts. Then again, who doesn't? I'm serious though. Put any kind of dessert in front of me and I go right it, and have a hard time stopping.
No self control. It's such a shame.
If only I could make a small amount of my favorite treats without making a full batch and potentially eat it all.
Well, after messing around with ratios, I discovered I could in fact make a small batch of cream puffs.
Small Batch Cream Puffs
1/4 cup all purpose flour
1/4 teaspoon white granulated sugar
1/8 teaspoon salt
2 tablespoons unsalted butter
1/4 cup water
1 large egg, lightly beaten
1. Preheat oven to 400 degrees F (205 degrees C) and place rack in center of oven. Line a baking sheet with parchment paper.
2. In a bowl sift together the flour, sugar and salt. Set aside.
3. Place the butter and water in a heavy saucepan over medium heat and bring to a boil. Remove from heat and, with a wooden spoon or spatula, quickly add the flour mixture. Return to heat and stir constantly until the dough comes away from the sides of the pan and forms a thick smooth ball (about a minute or two).
|Mixing Cream Puff dough by hand is a good arm workout!|
5. Spoon or pipe 4 mounds of dough onto the baking sheet, spacing them a couple of inches apart.
|Cream Puffs, ready to be baked|
6. Bake for 15 minutes and then reduce the oven temperature to 350 degrees F (177 degrees C). Bake for a further 30 to 40 minutes or until the shells are a nice amber color and when split, are dry inside. Turn the oven off and, with the oven door slightly ajar, let the shells dry out for a further 10 - 15 minutes. Remove from oven and let cool on a wire rack.
|Baked and cooling|
Split the pastry shells in half and fill with a scoop of your favorite ice cream. Spoon some strawberry sauce on top (I make a super simple one with sliced strawberries macerated in a bit of sugar, just to make it juicy). Place the top half of the pastry shell on the ice cream and enjoy.