Puff Pastry (Sundae Bubble Crown)
From the Cuisinart food processor recipe book (1981.) Makes delicious airy pastry dough, perfect for use in Sundae Bubble Crown.
Servings Prep Time
12Puffs 15minutes
Cook Time
Servings Prep Time
12Puffs 15minutes
Cook Time
  • 4TBL Unsalted Buttercut up
  • 2/3Cup Water
  • 1TBL Sugar(optional)
  • 4Large Eggs
  1. Combine butter, water and sugar in a saucepan. Bring to boil over medium heat, stirring occasionally.
  2. As soon as water reaches the boil, reduce heat to simmer and add flour all at once.
  3. Beat vigorously with wooden spoon until flour is absorbed. Mash dough against bottom and sides of pan with spoon for 1 to 2 minutes. remove from heat and let stand for 5 minutes.
  4. Add dough to bowl of food processor with metal blade. Process for 10 to 15 seconds.
  5. Add 4 eggs and process about 1 minute, or until smooth and shiny. Scrape down sides of bowl as necessary.
  6. The dough should be very thick and it should hold its shape when lifted on a spoon. Use immediately or refrigerate, covered, for 1 to 2 days.
  7. I used a regular spoon and scooped about a tablespoon of dough, used my finger to roll off the back of the spoon. Whatever size you choose make sure they are all the same or they will not cook evenly.
  8. I used a jelly roll pan with Silpat sheets but you don’t have to, in fact I made a few batches without the silicone sheet and they were fine just watch the bottoms, they brown quicker. If you are like me (cooking with A.D.D) you forget what’s in the over and sometime dont’ even hear the buzzer, Silpat sheets save my hiney when they get ignored by the oven timer.
  9. Bake at 375 set timer for 25 minutes (but watch they may need to come out sooner). Cool to room temp.
  10. Cool to room temp.
Recipe Notes

If you bite into one you are going to see they are hollow inside. You could also use this recipe to make profiteroles and fill them with cream. You don’t want to fill them for this recipe as they will certainly break you teeth off once frozen.