Cream Puff Sundae Bar Recipes

Steps:

• To make the cones, slowly melt the chocolate in a microwave or a bowl set over a pan of simmering water. Pour the sprinkles into a bowl. Dip the rim of a cone into the chocolate, shake off any excess, then dip it into the sprinkles. Leave upright to dry and repeat with the rest.
• Make the chocolate sauce by heating and stirring the chocolate bars and cream together in a pan over a low heat. Keep warm and transfer to a squeezy bottle when needed.
• To make the strawberry sauce, tip the berries into a pan with the sugar, vanilla, lemon juice and a splash of water. Heat gently until the strawberries start to release their juices. Mash or blend the contents of the pan, then push through a fine sieve to remove any pips. Leave to cool and transfer to a squeezy bottle or jug.
• Arrange the ice cream tubs (lids off ) in a large bowl or bucket filled with ice. Arrange the cones, squeezy bottles and assorted sprinkles, sweets and berries in bowls alongside, so that the kids can help themselves, adding the toppings of their choice.

Steps:

• Preheat oven to 450 degrees F. Bring water to a boil in 2-quart saucepan. Add baking mix, stirring vigorously over medium-high heat until mixture leaves side of pan and forms a smooth ball. Remove from heat; cool 4 to 5 minutes. Add eggs, one at a time, beating thoroughly with wooden spoon after each addition. Beat until smooth.
• Spoon dough into mounds 3 inches apart on greased large cookie sheet. Bake 15 minutes. Reduce oven temperatures to 350 degrees and bake 15 minutes longer or until sides of cream puffs are crisp and golden brown. Turn off oven; let stand in oven with door slightly open for 10 minutes. Cool completely on wire racks away from drafts.
• To serve, cut puffs in half; fill with ice cream. Replace tops and serve with assorted fresh fruits, ice cream sauces and fruit toppings.