|Water||2⁄3 Cup (10.67 tbs)|
|Sweet butter||4 Tablespoon|
|Granulated sugar||1 Tablespoon|
|Unbleached all purpose flour||1 Cup (16 tbs)|
|Eggs||4 (At Room Temperature)|
|Vanilla ice cream/Coffee ice cream||1 Pint (Adjust Quantity As Needed)|
|Chocolate fudge sauce||1 Cup (16 tbs) (Adjust Quantity As Needed)|
|Heavy cream||1 Cup (16 tbs), chilled|
Preheat oven to 450Â°F.
Grease a cookie sheet.
In a heavy saucepan, combine water, butter, sugar and salt.
Bring to a boil.
Remove from heat and add flour all at once.
Stir hard until mixture forms a ball in the middle of the saucepan.
Add eggs, one at a time, beating after each addition until dough shines.
Drop rounded teaspoons of dough onto cookie sheet.
Set on the middle rack of the oven and bake for 5 minutes, then reduce heat to 350Â°F.
Continue baking until sides of puffs are completely firm and color is golden, about fifteen minutes.
Cool puffs on a cake rack.
At serving time, cut off tops of puffs and set lids aside.
Whip cream until stiff.
Fill puffs with vanilla or coffee ice cream.
Replace tops and arrange puffs in a large bowl.
Cover with hot fudge sauce and lots of whipped cream, and serve at once.