 | | Directions | - Preheat oven to 400° F.
- Boil water, sugar, and butter in a small sauce pan. Add flour and stir briskly over low flame until a ball forms. Remove mixture from heat and beat in eggs, with spoons, one at a time. Beat with spoons until smooth.
- For a smaller dessert puff pastry use a kitchen spoon similar to a tablespoon, to drop dough onto ungreased pan, placing dough 3-inches apart. If a larger puff is desired, use a serving spoon for portioning the dough onto the ungreased pan.
- Bake 40 to 45 minutes until lightly browned. As the crust browns the inside opens up. Cooking for less time results in a sticky inner dough and a less open texture.
- Remove from oven, set aside to cool.
- When cream puffs have cooled, slice in half.
- Place a small scoop of ice cream between the two halves.
- Drizzle cream puffs with chocolate syrup.
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Prep Time: 15 minutes
Cook Time: 45 minutes
Servings: 36
Serving Size: 1 each
|  | | Ingredients | | - | | 2 cups water |
| - | | 2 sticks butter |
| - | | 2 cups flour |
| - | | 1 tablespoon sugar |
| - | | 8 eggs |
| - | | 1 container of vanilla ice cream |
| - | | chocolate syrup |
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