Cream Puffs with Ice Cream and Caramel

Ingredients

• 4.8 ounces bread flour 
• 3 tablespoons butter 
• 0.5 cup caramel sundae syrup fat-free
• 3 large egg whites 
• 2 large eggs 
• 2 cups whipped cream low-fat
• 0.3 teaspoon salt 
• 1 cup water 

Equipment

• bowl
• frying pan
• baking sheet
• sauce pan
• baking paper
• oven
• knife
• wire rack
• wooden spoon
• stand mixer
• measuring cup

Directions

1. Preheat oven to 42
2. Cover a large, heavy baking sheet with parchment paper; set aside.
3. Lightly spoon flour into a dry measuring cup; level with a knife. Set aside.
4. Combine 1 cup water, butter, and salt in a large, heavy saucepan over medium-high heat; bring to a boil, stirring occasionally with a wooden spoon.
5. Add flour, stirring well until mixture is smooth and pulls away from sides of pan. Cook 30 seconds, stirring constantly.
6. Remove from heat.
7. Place dough in bowl of a stand mixer.
8. Add egg whites and eggs, 1 at a time, beating at medium speed with a paddle attachment until well combined. Beat 2 minutes at medium speed.
9. Scoop the dough by 1/4 cupfuls into 8 mounds 2 inches apart onto prepared pan.
10. Bake at 425 for 20 minutes. Reduce oven temperature to 350 (do not remove pan from oven); bake an additional 30 minutes. Turn oven off. Pierce top of each cream puff with a knife; return pan to oven. Cool cream puffs in closed oven for 20 minutes.
11. Remove from oven; cool completely on a wire rack.
12. Split cream puffs in half horizontally. Fill each puff with 1/4 cup ice cream and 1 tablespoon syrup.