Mocha Cappuccino Cream Puff
Yield: 6 portions
Portion Size: 3 cream puffs
| Ingredients: | SKU: | Measure: |
|---|---|---|
| Water | 1 cup | |
| Butter | ½ cup | |
| All-purpose Flour | 1 cup | |
| Salt | ½ teaspoon | |
| Eggs, large | 4 each | |
| PAM® High Heat Baking Spray | 64144 07264 | as needed |
| Filling/Topping | ||
| Coffee Ice Cream | 1 qt. | |
| JHS® Fulflavor Chocolate Fountain & Shake Syrup, warmed | 27000 22890 | 3 cups |
| Cocoa powder | for garnish |
Preparation:
- Cream Puffs: In a saucepan, bring water and butter to a boil. Whisk in flour and salt, mixing vigorously until mixture forms a smooth ball. Remove from heat. Add eggs, one at a time, beating vigorously after each addition until smooth and glossy.
- Spray half sheet pan with PAM® baking spray. Drop dough by tablespoon to make 18 puffs, 3 inches apart.
- Bake in a preheated 400°F conventional oven for 15 minutes or until golden brown. Remove from oven; pierce each puff with knife to let steam escape. Cool completely.
- Split each puff. Using a #40 disher, fill each with 1 scoop ice cream. Place split puff on top.
- Paint each serving plate with JHS® chocolate syrup. Position 3 puffs on plate. Drizzle with more syrup. Serve immediately.
