Come along with me as I journal about my latest cooking and gardening adventures. Discover what grows in my zone five garden, and see what new recipes I try from my cookbook collection each week.

As I share recipes and information from my kitchen, I invite readers to comment and share ideas along with me in this blog. I am looking to increase followers to my blog, so that I may learn more about cooking and gardening.

Since moving to Midland, Michigan, I have been reading and researching many cooking journals, cookbooks and collected recipes from the past thirty years. Organizing pictures of gardens I enjoy has also been a joy for me, as I continue to learn about garden design and horticulture.

angel food cakes

angel food cakes
this kitchen is seasoned with love

Monday, May 16, 2011

sanders hot fudge cream puffs

growing up in the Detroit suburbs, i was very familiar with the old time sanders ice cream shops.  these ice cream stores often had an old fashioned counter where ice cream sundaes could be ordered.  although these stores are no longer in business, the company still sells their famous sanders hot fudge.

one of their most favorite recipes was that of a hot fudge cream puff, with millions sold over the years to customers.  recently, i was given a gift of sanders fudge and a sack of their homemade cream puffs, so i served these at home to my family.

the fudge heats nicely in the microwave and pours over ice cream with the top layer of the puff capping off the dessert.  traditionally, i make my own cream puffs and have served them with both ice cream and just homemade whipped cream.

 here is my recipe for cream puffs which is spectacular:
preheat the oven to 425 degrees.  prepare a baking sheet by using a spray butter coating.  bring 3/4 stick of unsalted butter, cut into pieces, 3/4 cup water, and 1/4 teaspoon of salt to a boil in a small saucepan.  when combined, decrease the heat to medium and add 3/4 cup of flour all at once, stirring with a wooden spoon until it forms a ball and pulls away from the saucepan.  this will take about 30 seconds.

transfer the mixture to another bowl and allow to cool for about 3 minutes.  then add 3 large eggs, one at a time, beating with an electric mixer.  then, transfer the mixture to a pastry bag and pipe about 12 mounds one inch or more apart on a baking sheet.  pointy peaks tend to burn so tap them down with a wet finger before baking the puffs.

bake the cream puffs until puffed about 20 to 25 minutes.  then, prick with a skewer and return to the oven, leaving the oven door open for another 3 minutes.  cool on the same baking sheet.

as an alternate to the sanders hot fudge, my ganache recipe works very well over ice cream.

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