Recipe By : Favorite Restaurant Recipes, by Bon Appetit, 1982
Serving Size : 10 Preparation Time :0:00
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
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_ Cream Puff Shells
1 Cup Water
1 Stick Butter -- (1/2 cup)
1 1/2 Cups All-Purpose Flour
5 Eggs -- room temp
1 1/2 Quarts Vanilla Ice Cream -- firmly frozen
__ Beer Batter
2 Cups All-Purpose Flour
12 Ounces Beer -- flat
2 Eggs -- room temp
Oil -- for deep frying
Maple Syrup -- pure or
Raspberry Syrup
FOR SHELLS:
Preheat oven to 350F. Lightly grease baking sheet. Bring water to
boil in medium saucepan. Add butter and let melt. Add flour, stirring
quickly until dough forms ball. Transfer to mixing bowl.
Using electric mixer at medium speed, add eggs 1 at a time, beating
thoroughly after each addition. Spoon 1-1/2- to 2-inch mounds onto baking
sheet or fill pastry tube with dough and mound onto sheet. Bake until
golden brown, about 40 minutes. Let cool completely in draft-free area.
Slide partway through each shell and fill with ice cream. Wrap each
puff with foil and freeze until solid, at least 1 hour.
FOR BATTER:
Combine flour, beer and eggs in medium bowl and mix well.
Heat oil to between 350F and 375F. Dip frozen puffs in batter and
deep fry until golden brown. Quickly drain on paper towels. Place
each puff in individual serving dishes and pour syrup on top. Serve
immediately.
Posted on Cooking echo 1/4/80 by Marge Clark
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NOTES : Recipe from Spruce Pond Inn, Stowe, Vermont
