Prep 15 mins
Cook 50 mins
My mother used to make these for Christmas dinner. This recipe makes 40 puffs, which serves 8. For the pastry:
- 1⁄2 cup cold water
- 1⁄4 cup butter
- 1⁄8 teaspoon salt
- 1⁄2 cup unsifted all-purpose flour
- 2 large eggs
- vanilla ice cream or strawberry ice cream or chocolar ice cream
- 1⁄4 cup granulated sugar
- 1⁄3 cup heavy cream
- 4 ounces semisweet baking chocolate
- 1 ounce unsweetened chocolate
- 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.
- To fill: Vanilla, strawberry and/or chocolate ice cream.
- 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. 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.
- Unless you are ready to serve them at once, place the filled puffs in the freezer.
- Of course, don't leave them there too long!
- For 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.
- To serve: 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.