Vanilla ice-cream puffs with berry coulis
IngredientsFor the choux buns:
- 60g (2oz) butter
- 75g (2½oz) plain flour
- 2 medium eggs
- 500ml carton vanilla ice cream
- 380g packet/carton summer berry frozen fruits
- Finely zested rind of 1 orange
- 50g (1¾oz) caster sugar
- Large piping bag, fitted with 1cm (½in)-diameter piping tube
- Baking sheet, lined with silicone liner or baking parchment
- Set the oven to Gas Mark 7 or 220°C.
- Pour 150ml (¼ pint) water into a pan and add the butter. Place the pan over a medium heat and stir until the butter melts. Increase the heat and bring the mixture to a rapid boil. Remove from the heat and tip in the flour. Beat the mixture until it forms a ball and comes away from the sides of the pan.
- Leave the mixture to cool for at least 10 minutes, then beat in the eggs. Fill the piping bag with the mixture and pipe about 16-20 balls, about the size of walnuts on to the lined baking sheet. Place above the centre of the oven and bake for 15-20 minutes until the buns have risen and are a pale-golden colour.
- Remove from the oven and pierce each bun with a skewer, or fine knife, to allow team to escape, then return to the oven to bake for a further 5 minutes until the buns are crisp. Transfer to a wire rack to cool.
- Cut each bun almost fully in half. Remove any soft mixture from the centres, using a teaspoon. Fill the buns with the ice cream, then place them in freezer container. They will freeze for up to 1 month.
- To serve: Make the coulis by heating the frozen fruits with the orange zest and caster sugar over a low heat, stirring occasionally until the fruit defrosts. Increase heat and bring mixture to the boil. Cover pan and simmer for 10 minutes. Press the fruit through a fine sieve. Scrape the mixture underneath the sieve into the pulp to thicken it. Stir until evenly mixed, then allow it to cool completely.
- Remove choux balls from the freezer and allow them to soften for about 10 minutes, then stack them in serving dishes and spoon some coulis over.
Nutritional information per portion
- Calories 400(kcal)
- Fat 10.0g
- Saturates 11.0g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.