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Ingredients
Cherry Coulis
- 1 cup frozen pitted cherries
- 2 tbsp sugar
- 2 tbsp water
- 1 tsp cornstarch
Ingredients
Cherry Coulis
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Instructions
Choux pastry
- Preheat oven to 375 degrees F.
- Line baking sheets with parchment paper and sprinkle with a little bit of water.
- Heat up water, butter, sugar, salt to a boil in a medium saucepan.
- Dump the flour into the water and stir the mixture vigorously with a wooden spoon. Keep stirring until all the flour is incorporated.
- Put the flour mixture into a stand mixer and let cool for awhile.
- Add the egg one at a time and combine the egg into the choux completely before adding another one.
- After all the eggs are combined, spoon the choux into a piping bag and pipe it into mounds onto the baking sheet.
- Dip your finger in a bowl filled with water and flatten the top of the mound with it.
- Bake for about 25 minutes then turn it around and bake for another 5 minutes.
- Remove from oven and prick with a toothpick and let cool.
Cherry Coulis
- Heat up the cherries, water and sugar in a small saucepan for about 3 minutes until the cherries becomes soft.
- Add the cornstarch and stir vigorously. Blend the cherry coulis in a blender and cool.
- Split the cream puff in half. Put in a scoop of ice cream and put the top back on. Drizzle the coulis on top.
Recipe Notes
Adapted from : Martha Stewart and Kitchen Konfidence
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