Classic Cream Puffs

Notes: You can make the puffs (through step 2) up to 12 hours ahead; wrap airtight and store at room temperature. Freeze to store longer. To use, place puffs (thawed, if frozen) slightly apart on a 12- by 15-inch baking sheet. Bake in a 400° oven until crisp, 5 to 8 minutes.

Yield: Makes 10 servings

Ingredients

• Cream Puff Dough
• 
  Filling (choose one of the following):
• -Ice cream
• -Chocolate-Orange Cream
• -Lightly sweetened whipped cream flavored with vanilla or a liqueur
• Chocolate ice cream topping (optional)
• Powdered sugar (optional)

Preparation

1. Spoon Cream Puff Dough into 10 equal mounds (about 1/4 cup each) about 2 inches apart on two lightly buttered 12- by 15-inch baking sheets.

2. Bake in a 375° regular or convection oven until puffs are golden, 25 to 35 minutes; if baking the sheets at the same time in one oven, switch their positions halfway through. With a wooden skewer, poke each puff in several places, then continue baking until golden brown, dry, and crisp, 5 to 8 minutes longer. Transfer puffs to racks to cool completely.

3. Slice the top third off each puff. Fill each bottom with 1/2 cup of one of the following: ice cream, Chocolate-Orange Cream, or lightly sweetened whipped cream flavored with vanilla or a liqueur. Cover with tops, and drizzle each puff with 2 to 3 teaspoons chocolate ice cream topping or sprinkle lightly with powdered sugar.

Nutritional Information

Calories:

332 (54% from fat)

Protein:

6.4g

Fat:

20g (sat 12)

Carbohydrate:

34g

Fiber:

0.3g

Sodium:

196mg

Cholesterol:

142mg