Just back from Detroit where I finally got a chance to visit the legendary Sanders Ice Cream and Candy. For those of you who aren’t from the Motor City, Sanders was a staple on the Detroit scene for the better part of the 20th Century. The parlors themselves went through a period of hiatus until emerging again several years ago. Their sauces, in the above case Butterscotch Caramel, are available through their website and will turn any ordinary cream puff into a sophisticated profiterole. I warm the sauce gently in the microwave and then pour it over the ice cream filled cream puff. The sauce is not overly sweet, the perfect texture and when married with the classic vanilla ice cream and crunchy cream puff….well, it’s just perfection. www.sanderscandy.com
Mmmmmm, those love delectable! I’ve never been a pate a choux fan, but I would definitely try these cream puffs. Great pictures, too.
Thanks! The key to these cream puffs is really to overbake them until they get crunchy. The moisture inside them will ultimately soften them but I love the taste when they are a little overbaked. Have fun!