You are here

Cream Puff Shortcake With Cherries Jubilee

Ingredients
For giant cream puffs
  Water 1 Cup (16 tbs)
  Butter/Margarine 1⁄2 Cup (8 tbs) (1 Stick)
  Salt 1⁄4 Teaspoon
  All-purpose flour 1 Cup (16 tbs), sifted
  Eggs 4 Small
For cherries jubilee
  Canned pitted bing cherries 30 Ounce (1 Can Of 1 Pound And 14 Ounce)
  Granulated sugar 1⁄3 Cup (5.33 tbs)
  Cornstarch 2 Teaspoon
  Brandy 1⁄4 Cup (4 tbs)
  Cherry vanilla ice cream 1 1⁄2 Quart
  Confectioners sugar 2 Tablespoon
Directions

GETTING READY
1. Prepare the cherries jubilee by draining the cherries and reserving the liquid.
2. In a small saucepan, tip in the granulated sugar and the cornstarch and add the cherry liquid. Mix well
3. Bring this mixture to the boil and then continue boiling while stirring on high heat for 2 minutes. When the mixture becomes thick, remove from heat and set aside to cool
4. Preheat the oven to 400F

MAKING
5. Prepare the giant cream puff, in a medium saucepan, over medium heat, heat the water and add the butter and salt to the hot water.
6. Once the butter melts, remove the saucepan from the heat.
7. Use a wooden spoon to beat in the flour all at once.
8. Return to low heat and continue the heating process till the mixture pulls away from the sides and forms a ball.
9. Use a wooden spoon to beat in eggs into the flour to make a smooth pliable mixture. Continue beating till the mixture becomes smooth, shiny and breaks into strands.
10. Turn out this mixture on to an ungreased cookie sheet, to make an 8-inch round about 1 inch thick.
11. Bake this for 60 minutes or till the puff is golden and crunchy. Leave this to cool in the oven for ten minutes and then remove to a wire rack. Split it in half to let the steam escape and cool completely.

FINALIZING
12. Spoon the ice cream into the bottom half of the puff while mounding slightly
13. Add the top of the puff and sprinkle with sugar. Cut into puffin wedges just before serving
14. Mix the cherries with the cherry sauce and heat gently and tip into a metal serving bowl
15. Heat brandy over low heat till it starts steaming and pour it immediately over the pastry.
16. Ignite and spoon flaming cherries over the cream puff.

SERVING
17. Serve the flambé immediately

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Fusion
Course: 
Dessert
Method: 
Baked
Dish: 
Pudding
Ingredient: 
Cherry
Interest: 
Healthy
Preparation Time: 
15 Minutes
Cook Time: 
60 Minutes
Ready In: 
75 Minutes
Servings: 
10

Rate It

Your rating: None
4.00625
Average: 4 (16 votes)