1/2 cup water
1/4 cup butter
1/8 teaspoon salt
1/2 cup unsifted all-purpose flour
2 large eggs
Vanilla, strawberry and/or chocolate ice cream.
Preheat oven to 400 degrees F. In a small saucepan, combine water,
butter and salt. Over medium heat, bring to boiling. Remove from
heat. Immediately, with a wooden spoon, beat in all of the flour.
Over low heat, beat until mixture leaves the side of the pan and
forms a ball (1 to 2 minutes). Remove from heat. Add one egg,
beat until well blended. Then add the other egg and beat until
the dough is shiny and satiny, about 1 minute. Drop the dough by
rounded half-teaspoonfulls, 2 inches apart, onto an ungreased cookie
sheet, to make 40 puffs. Bake for 25 to 30 minutes, or until puffed
and golded-brown. Remove to wire rack; let cool completely.
While the puffs are baking, begin scooping ice cream, using the
large end of a melon baller or a 1-teaspoon measuring spoon. Using
whatever combo of ice cream you like, scoop into 40 balls. Place
them into a chilled pan and immediately store in freezer until
ready to assemble.
After puffs are completely cool, cut a slice from the top of each
puff. Fill the puff with an ice cream ball, replace the top.
Serve at once.
Chocolate Sauce (makes 1 cup)
1/4 cup sugar
1/3 cup light cream
4 oz. semi-sweet baking chocolate, coarsely chopped
1 oz. unsweetened chocolate, coarsely chopped
In the top of a double boiler, combine the sugar and 2 tablespoons
cream. Cook, over boiling water, until the sugar is dissolved.
Remove double boiler from heat, but leave top over bottom. Add
the chocolate to the cream mixture and stir until melted. With a
spoon, beat in the remaining cream. Serve warm.
Mound puffs in a serving dish, with the sauce in a bowl or gravy
boat, and allow people to serve themselves. Have whipped cream,
either plain, sweetened or flavored with vanilla or cream, available.
Or, serve individually by mounding 5 puffs into dessert dish. It
is still best, though, to allow people to serve themselves the
sauce and whipped cream.