Ingredients for Cream Puff Sundae Bar
- 1 cup water
- Bisquick
- 4 large eggs
- Vanilla Ice Cream
- Fresh Fruit
- Chocolate Syrup
- Caramel Ice Cream Topping
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How to Make Cream Puff Sundae Bar
- Preheat oven to 450°F (232°C).
- Lightly grease a large baking sheet with cooking spray or butter.
- In a 2-quart saucepan, bring 1 cup of water to a rolling boil over medium-high heat.
- Add 2 cups of Bisquick baking mix all at once. Stir vigorously and continuously until the mixture forms a smooth ball and pulls away from the sides of the pan (about 1-2 minutes).
- Remove from heat and let cool for 4-5 minutes.
- Add eggs one at a time, beating thoroughly with a hand mixer or stand mixer after each addition. Beat until the batter is smooth and glossy.
- Drop rounded tablespoons of dough onto the prepared baking sheet, leaving 3 inches between each mound. (Makes approximately 8 puffs).
- Bake for 15 minutes at 450°F (232°C).
- Reduce oven temperature to 350°F (177°C) and bake for an additional 15-20 minutes, or until the cream puffs are puffed, golden brown, and sound hollow when tapped on the bottom.
- Turn off the oven and leave the cream puffs inside with the oven door slightly ajar for 10 minutes to prevent them from collapsing.
- Remove cream puffs from oven and let cool completely on a wire rack away from drafts.
- Once completely cool, carefully slice each puff in half horizontally.
- Fill each bottom puff half with a scoop of ice cream.
- Top with the other puff half and serve immediately with your choice of assorted fruits, sauces, and toppings.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
45g
Fat
22g
Carbs
9g
