Cream Puffs
(from Ndiyo8’s recipe box)
Cream puffs can be all made and stored in the freezer, or the ice cream can be added to the puff whenever desired.
Categories: Desserts
Ingredients
Directions
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Preheat oven to 400°.
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Grease and flour a baking sheet.
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In a large saucepan heat water, butter, and salt. Bring to a boil on medium heat until butter melts.
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Remove saucepan from heat.
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Add flour all at once and vigorously beat until mixture forms a ball.
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Add eggs, one at a time, until batter becomes smooth and satiny.
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Drop batter in ¼ cups, two inches apart on cookie sheet.
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With moistened finger tip, round out each mound until the surface is smooth.
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Bake 40 – 45 minutes until golden brown.
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Remove from oven and use a toothpick to poke holes into puffs to release steam.
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Let puffs stand for 10 minutes to dry out.
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Using a serrated knife, slice each puff horizontally in half. Use fingers to remove additional dough from the insides.
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Meanwhile, coarsely chop chocolate.
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Heat the half and half and sugar in a small saucepan to boiling on medium high heat.
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Remove from heat. Add chocolate and allow it to stand for one minute.
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Whisk chocolate smooth.
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When you are ready to serve, place 1 scoop of ice cream into the base of one puff replace with top and drizzle with chocolate sauce.