posted Feb 28, 2014, 3:08 AM by Unknown user   [ updated Feb 28, 2014, 3:08 AM by Unknown user ]
Hi my name is Sayuri and this is my blog. Ok, so March has finally come and I am soooo excited for the heat! This winter has been long , cold  and dreadful and am just so happy that it is coming to end! So, I thought to celebrate I would make this whole month about the heat and to start it of, a double cooking blog for today! To represent the irony that we want cold in summer (just like hot in winter) I am going to make Ice Cream Puffs and represent the extremely sweet heat we get down here in Canada (during the summer only sadly) I am also going to make Sweet and Spicy mustard & Soft Pretzels! Here we go:
 Ice Cream Puffs Soft Pretzels with Sweet and Spicy Mustard
  • 1 cup water
  • 5 1/3 tablespoons (about 3 ounces) unsalted butter
  • 1 tablespoon plus 1 teaspoon sugar
  • 1/8 teaspoon kosher salt
  • 1 cup all-purpose flour 
  • 4 to 5 large eggs
  • 1 1.2 cups Chocolate Sauce
  • 1 1/2 cups Vanilla Ice Cream


1.Preheat the oven to 450°F.

Line one baking sheet with a aluminium foil and a second one with aluminium foil as well . Set up a heavy-duty mixer with the paddle attachment.

2.Combine the water, butter, sugar, and salt in a medium  pan and high heat simmer it. Reduce the heat to medium, add the flour all at once, and stir fast with a stiff heatproof or wooden spoon until the dough pulls away from the sides of the pan and the bottom of the pan is clean, with no dough sticking to it. The dough should be glossy and smooth but still damp.

3.Enough moisture must evaporate from the dough to allow it to absorb more fat when the eggs are added. Continue to stir for about 5 minutes, adjusting the heat as necessary to prevent the dough from colouring. A thin coating will form on the bottom and sides of the pan. When enough moisture has evaporated, steam will rise from the dough and there will be the nutty aroma of cooked flour.

4.Immediately transfer the dough to the mixer bowl and mix for a few seconds to release some of the heat from the dough. With the mixer on medium speed, add 4 eggs, one at a time, beating until each egg is completely incorporated before adding the next one; scrape down the sides of the bowl as necessary. Turn off the machine. Lift some of the dough on a rubber spatula, then turn the spatula to let it run off: It should fall off the spatula very slowly; if it doesn't move at all or is very dry and falls off in one clump, beat in the additional egg.

5.Place the dough in a pastry bag fitted with a 1/2-inch plain tip. Pipe 15 disks (this will give you 3 extras for testing) about 1 1/2 inches across and just under 1/2 inch thick on the aluminium sheet, leaving about 1 1/2 inches between them, as they will expand when baked. Pipe the remainder on the other sheet. (You will have about 4 dozen in all.) Bake the 15 puffs for the recipe and freeze the ones on the second baking sheet until firm, then transfer to a freezer container and freeze for another time.

6.Bake the puffs for 10 minutes, turn the sheet around, turn the oven down to 350°F, and bake 15 minutes more. Remove one puff and break it open: It should be hollow inside and not gooey or "eggy"; if it is still moist, return it to the oven and check in 5 minutes. Cool the puffs completely on the baking sheet. Store in an airtight container until serving time.

7. To share put on plate and serve in the hot sun!

  • 1/4 cup spicy brown mustard
  • 1/4 cup apricot preserves
  • 1 can (8 oz) Pillsbury Crescent Recipe Creations refrigerated seamless dough recipe
  • 1 tablespoon butter or margarine melted
  • 1/2 teaspoon kosher (coarse) salt


1.Heat oven to 375°F. Spray large cooking sheet with oil spray. In small bowl, mix mustard and apricot preserves; set aside.

2.Unroll dough on work surface; press into 12x8-inch rectangle. Cut crosswise into 16 (8-inch) strips; roll each into 11-inch rope. To shape pretzel, shape rope into a circle, overlapping dough about 2 inches from each end, leaving ends free. Take 1 end in each hand; twist once at point where dough overlaps. Lift ends over opposite side of circle. Brush each with melted butter. Sprinkle with salt. Place on cooking sheet.

3. To share bake for 8 to 10 minutes or until golden brown. Remove from cooking sheet. Serve warm or room temperature with mustard.

Enjoy life now!