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- 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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