|Water||1 Cup (16 tbs)|
|Margarine/Butter||1⁄2 Cup (8 tbs)|
|All purpose flour||1 Cup (16 tbs) (Gold Medal Flour)|
|Ice cream scoop||1|
|Chocolate fudge sauce||2 Tablespoon|
Heat oven to 400°.
Heat water and margarine to rolling boil in 1-quart saucepan.
Stir in flour.
Stir vigorously over low heat until mixture forms a ball, about 1 minute.
Remove from heat; cool 10 minutes.
Beat in eggs, all at once; continue beating until smooth.
Drop dough by scant 1/4 cupfuls about 3 inches apart onto ungreased cookie sheet.
Bake until puffed and golden, 35 to 40 minutes.
Cool away from draft.
Cut off tops; pull out any filaments of soft dough.
Fill puffs with ice cream; replace tops.
Drizzle with Chocolate Fudge Sauce.