| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Choco1 |
12 |
servings |
INGREDIENTS
| 1 |
c |
Water |
| 1/2 |
c |
Unsalted butter |
| 2 |
tb |
Sugar |
| 1/4 |
ts |
Salt |
| 1 |
c |
Flour |
| 1 |
tb |
Unsweetened cocoa powder |
| 5 |
|
Eggs |
| 1 |
qt |
Ice cream of your choice |
|
|
Sauce of your choice |
INSTRUCTIONS
Combine water, butter, sugar and salt in a 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 minutes. Remove from heat.
Heat oven to 400. 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. With a 1/4 cup drop
mixture onto baking sheet, spacing 2" apart.
Bake for 40 minutes until puffed and firm. Cool slightly. Cut off top
third of each puff; scoop out soft center from bases. Cool bases and
top on wire rack.
Fill puffs with ice cream; cover with tops. Freeze on baking sheets
until firm. Transfer to an airtight container. Freeze for up to 1
week.
Place puffs on plates. Let stand 15 minutes. Top with sauce of your
choice.
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