Ice Cream Sundae Puff
Aziza’s on Main in Richmond, VA has the most decadent and sweet cream puffs. For a while I’ve been obsessed with making my own cream puffs. So, I decided to take the classic cream puff and make it into a cool refreshing summer treat by filling a flaky pastry shell with sweet cream ice cream and drizzling it in chocolate sauce. For an added twist, switch it up by using strawberry or dark chocolate ice cream. Divine!
Cream Puff Shell (adapted from Joy The Baker)
1 cup water
5 1/3 tablespoons (3 ounces) unsalted butter
2 tablespoon granulated sugar
1 tsp Vanilla extract
1/8 teaspoon salt
1 cup all-purpose flour
4 to 5 large eggs
- In a sauce pan bring water, butter, sugar, and salt to a simmer
- Place the mixture on low heat then add the flour
- Cook dough over a low temperature for 5-10 minutes until dough begins to steam
- Mix the dough for one minute, then begin adding eggs one by one. Scraping down the bowl after each addition. During the final egg mix the vanilla extract
- Scoop dough into piping bag (or a snipped plastic bag) and pipe circles 1 ½ inches round and about ¾ inch tall
- Bake for 10 minutes at 450 degrees. Rotate shelves and bake on 350 degrees for 15 minuets or until golden brown.
- Allow to cool before assembling sundaes.
* If shells are made in advance just toast shells back up in the oven for that added crunch.
Milk Chocolate Sauce
4 ounces milk chocolate, chopped
1/2 cup heavy cream
1 tablespoon light corn syrup
- In a sauce pan bring heavy cream and corn syrup to a simmer
- Pour hot mixture over chocolate. Whisk until smooth.
Cut warm shells in half and place a scoop of your favorite ice cream on bottom half and top with other shell half. Drizzle with warm chocolate sauce and top with a cherry.