Cream Puff with Ice Cream

This is best served during the summer season, but of course any time of the year will do too.

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.

Chocolate Sauce:

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.