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CATEGORY CUISINE TAG YIELD
Eggs, Dairy Stern1 1 Servings

INGREDIENTS

1 c Water 250 mL
2 T Sugar 25 mL
1/3 c Butter, cut into small
pieces 75 mL
1 c All-purpose flour 250 mL
4 Eggs 4
1 pt Raspberry sorbet 1
6 oz Bittersweet or semisweet
chocolate chopped 175 g
2 T Cocoa 25 mL
3 T Corn syrup 45 mL
1/2 c Milk or water 125 mL
1 t Pure vanilla extract 5 mL

INSTRUCTIONS

For the cream puffs place water, sugar and butter in a large saucepan
and bring to a boil.  Remove from heat and add flour all at once,
stirring constantly. Dough  should come together into a ball. Return to
heat and cook, stirring  batter against the bottom of the pan to dry it
out.  When a thin film forms on the bottom, remove from heat. Transfer
to a  mixing bowl and cool 5 minutes.  Add eggs to batter, one at a
time, until each egg is incorporated.  Pipe or spoon batter into 24
small mounds on a baking sheet lined with  parchment.  Bake in a
preheated 400F/200C oven for 20 to 25 minutes until puffed  and
browned. (Check after 15 minutes and lower heat if necessary.)  Cool.
Remove caps, pull out any unbaked dough, and fill with tiny scoops of
sorbet. Replace caps. Freeze.  For the sauce, combine chopped
chocolate, cocoa, corn syrup and water  in a saucepan and heat,
stirring constantly. Remove from heat when  smooth and stir in vanilla.
Place 3 puffs on a plate and drizzle with sauce.  Converted by
MC_Buster.  NOTES : Makes 8 servings  Converted by MM_Buster v2.0l.

A Message from our Provider:

“An active faith can give thanks for a promise, though it be not as yet performed, knowing that God’s bonds are as good as ready money. #Matthew Henry”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2358
Calories From Fat: 1208
Total Fat: 141.4g
Cholesterol: 906.7mg
Sodium: 372.5mg
Potassium: 844.6mg
Carbohydrates: 254.1g
Fiber: 13.6g
Sugar: 44.1g
Protein: 47.8g


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