- 1 cup water
- ½ cup butter, diced
- 1 tsp. sugar
- ½ tsp. salt
- 1 cup flour
- 4 eggs
- 1 lightly beaten egg, for brushing
- Strawberry ice cream
- ½ cup heavy cream
- 4 oz. semisweet chocolate, chopped
- 1½ tsp. unsalted butter
- Garnish with fresh strawberries (optional)
Move the oven rack to a position slightly below the center and heat the oven to 375 degrees. Prepare 2 baking sheets with cooking spray.
For the puffs: In a medium saucepan, bring the water, butter, sugar, and salt to a boil. Remove the pan from the stovetop and stir in the flour until well blended.
Return the pan to the stovetop and cook over medium heat, stirring constantly, until the mixture pulls away from the sides, about 2-3 minutes.
Remove the pan from the stove top again and transfer the mixture to a medium bowl. Stir in the 4 eggs, one at a time, until each is fully incorporated.
While the dough is still warm, use a cookie scoop to place 1½ inch-wide mounds on the baking sheets, leaving room for the puffs to expand as they bake. Brush tops of each with the beaten egg.
Bake until golden brown, 25-28 minutes. Transfer to a wire rack to cool completely. While the puffs are baking, line a baking sheet with waxed paper and place 1½ inch-wide scoops of ice cream on the sheet. (One for each puff.) Cover the ice cream with plastic wrap and freeze until ready to use.
For the sauce: Bring the cream to a boil in a small saucepan. Place the chocolate in a heat-proof bowl and pour the cream on top. Let the mixture sit for 3 minutes, then whisk it until smooth. Add the butter and whisk again.
To assemble: Cut each puff in half. Place a scoop of ice cream on the bottom half of the puff. Replace the top and drizzle with the warm chocolate sauce. Garnish if desired. Serve immediately.
Equipment needed: Measuring cups and spoons, Baking sheets (3), Medium saucepan, Wooden spoon, Medium bowl, Cookie scoop (tablespoon size), Waxed paper, Plastic wrap, Ice cream scoop, Small saucepan, Whisk, Nonstick cooking spray.