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The Simple Feast - Holiday Party
The Simple Feast - Holiday Party The Simple Feast - Holiday Party The Simple Feast - Holiday Party The Simple Feast - Holiday Party The Simple Feast - Holiday Party The Simple Feast - Holiday Party The Simple Feast - Holiday Party The Simple Feast - Holiday Party The Simple Feast - Holiday Party The Simple Feast - Holiday Party The Simple Feast - Holiday Party
The Simple Feast - Holiday Party
The Simple Feast - Holiday Party
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Christmas Cream Puff

Cream Puffs with Vanilla Ice Cream, Chocolate Sauce, and Sauteed Cherries

(Cream Puff recipe from The Bride and Groom's First Cookbook by Abigail Kirsch)

Shopping List: 
5 tbl sweet butter
1 cup water
2 pinches salt
2 tsp sugar
1 cup flour
4 eggs, lightly beaten
Hershey's Chocolate Syrup
1 quart vanilla ice cream

For the Sauteed Cherries:
1 bag of frozen cherries, defrosted
1/4 cup brown sugar
1/2 stick (1/4 cup) unsalted butter

  1. Preheat oven to 425 degrees

  2. Put the butter, water, salt, and sugar in a small saucepan.  Slowly bring the mixture to a boil.  With the heat on high, add the flour all at once.  Stir vigorously with a wooden spoon until the paste forms a ball and stands away from the sides of the pan.  Cook from about 1 minute, gently stirring the ball.

  3. Place the paste in the bowl of an electric mixer fitted with the beater attachment.  Beat on low for 1 minute.  This allows the steam to escape.  Add the eggs, a little at a time, until the mixture is smooth and glossy.

  4. Using an ice cream scoop, transfer small scoops of the batter onto an ungreased baking sheet, allowing 1 1/2 inches of space between puffs.  Bake the cream puffs for 25 minutes. 

  5. Gently tap the top of the puffs.  If they sound hollow, they are done.

  6. Cool the puffs on a rack for 10 minutes.  Cut each puff in half horizontally to allow the moisture to escape.

  7. While cream puffs are cooling, prepare the sautéed cherries:  Melt butter over medium heat; add defrosted cherries; stir with a wooden spoon until liquid evaporates; while stirring, sprinkle the brown sugar over the pan.  Keep stirring until a thick syrup forms. Remove from heat.

  8. Transfer 8 puffs to 8 individual serving plates.  Place one scoop of ice cream in bottom half of puff, rest other half of puff on top

  9. Drizzle with Hershey's Chocolate syrup

  10. Garnish each plate with the sautéed cherries.

If you are looking for dessert ideas other than these Christmas Cream Puffs, feel free to browse our searchable Recpe Index.

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