Cream Puff Pastry:
1 cup water
1/2 cup butter
1/2 teaspoon salt
1 cup all-purpose flour
4 large eggs
Pre-heat oven to 400 F.
Prepare ungreased cookies sheets. You can also line with parchment paper or silicone mat.
In a saucepan, combine water, butter and salt. In medium heat, cook until butter has melted and the water boils. Lower the heat and add the flour. Stir vigorously with a wooden spoon until mixture pulls away from the sides of the pan. Remove from heat. With mixer at medium speed or with a wooden spoon, beat in eggs one at a time, until mixture is smooth before adding the next egg. Continue beating until shiny.
Drop the mixture onto ungreased cookie sheet by heaping tablespoons 2 inches apart. Or use a plain tip for piping, 2 inch mounds. Bake for 40 minutes or until puffed. Once baked, make a slit on top. Let cool.
Once cool, remove the top and place a scoop of your favorite flavor of ice on the bottom half of each puff.
Cover with the cut off top. Drizzle with chocolate sauce or dust with powdered sugar.
Suggestion: You can also add your favorite fruit inside. For example if you decide to have strawberry flavored ice cream, you can add slices of fresh strawberries inside the puff.
1 1/2 cups dark chocolate morsels
1/2 cup cream
Place the ingredients in a double boiler and cook until melted. Pour or drizzle on top of each puff.
You can garnish with chopped nuts, or mini marshmallows or candy sprinkles.