Ice-cream Puffs

This recipe comes from the Family Fun magazine. They are simple, but delicious. You could easily switch things up and use different ice cream and different sauces on top! Click here for step-by-step pictures on their website.

1 c. water

1/2 c unsalted butter, diced

1 tsp. sugar

1/2 tsp. salt

1 c. flour

4 eggs

1 lightly beaten egg for coating

Vanilla ice cream

For chocolate sauce (I just melt chocolate chips!)

1/2 c. heavy cream

4 oz. bittersweet chocolate, chopped

1 1/2 tsp. unsalted butter

1. Move the oven rack to a position slightly below the center and heat the oven to 375 degrees. Lightly coat two baking sheets with butter.

2. In a medium saucepan, bring the water, butter, sugar, and salt to a boil. Remove the pan from the stove top and stir in the flour until well blended. Return the pan to the stove top and cook on medium, stirring constantly, until the mixture pulls away from the sides, about 2-3 minutes (mine did after about 30 seconds!).

3. Remove the pan from the stove top once more and transfer the mixture to a medium bowl. Stir in the 4 eggs, one at a time, until each is fully incorporated.

4. While the dough is still warm, use a tablespoon size cookie dough scoop to place 1 1/2 inch wide mounds on the baking sheets (I don't have one, so I just used a tablespoon slightly overfilled). Stagger the rows to give the puffs room to expand as they bake. Gently brush the top of each with the beaten egg.

5. Bake the puffs until golden brown 25-28 minutes. DO NOT remove them until they are fully baked or they will collapse. (I cooked mine for 30 minutes and they could have used another minute or two, I think mine might have been slightly bigger than theirs.) Transfer then to a wire rack to cool completely.

6. (I skipped this step and just added ice cream when I served them.) While the puffs are baking, line a baking sheet with waxed paper. Place 1 1/2 inch wide ice cream scoops on the sheet, one for each puff. Cover the ice cream with plastic wrap and freeze until ready to use.

7. For the chocolate sauce, bring the heavy cream to a boil in a small saucepan. Place the chocolate in a heat-safe bowl and pour the cream on top. Let the mixture sit for 3 minutes, then whisk it until it's smooth. Add the butter, then whisk again.

8. To assemble, cut each puff in half, place a scoop of ice cream on the bottom, replace the top, and drizzle with the warm chocolate sauce. Serve immediately.