Categories: pastry
Ingredients
- 1 cup water
- 1/2 cup (1 stick) unsalted butter
- 2 Tbsp. sugar
- 1/4 tsp. salt
- 1 cup all-purpose flour
- 1 Tbsp. unsweetened cocoa powder
- 5 eggs
- 1 quart mint-chocolate-chip ice cream
- Confectioners' sugar
- Fresh mint, for garnish
Directions
- Combine water, butter, sugar and salt in medium-size saucepan. Place over medium-low heat to melt butter. Add flour and cocoa powder all at once; stir vigorously with wooden spoon until mixture pulls away from side of pan, 1 minute. Remove from heat.
- Heat oven to 400 degrees. Lightly coat baking sheet with cooking spray.
- Off heat, add eggs, one at a time, to batter in saucepan, beating well with wooden spoon after each addition. Spoon into large pastry bag fitted with a very large plain tip. Pipe 2-inch rounds onto prepared baking sheet, spacing 2 inches apart. Or drop mixture onto sheet by level 1/4 cupful.
- Bake in 400 degree oven 40 minutes, until puffed and firm. Cool slightly. Cut off top third of each puff; scoop out soft center from bases. Cool bases and tops on rack.
- Fill puffs with ice cream; cover with tops. Freeze on baking sheets until firm. Transfer to airtight containers. Freeze for up to 1 week.
- Place puffs on plates. Let stand 15 minutes. Dust with confectioners’ sugar. Garnish with mint.
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makes 12 puffs