Cream Puffs with Ice Cream and Caramel
"Eggs are a critical leavening agent for cream puffs, making the batter rise and expand. Piercing the cooked puffs allows steam to escape so the texture is almost hollow. A stand mixer is crucial; the batter is too thick to beat with a hand mixer. Freeze completely cooled cream puffs for up to one month. Cream puffs are also good with savory fillings, such as chicken or shrimp salad...."
INGREDIENTS
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1 cup bread flour (about 4 3/4 ounces)
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1 cup water
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3 tablespoons butter
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1/4 teaspoon salt
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3 large egg whites
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2 large eggs
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2 cups vanilla low-fat ice cream
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1/2 cup fat-free caramel sundae syrup
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