Ice Cream Puffs

1. 1

   Preheat oven to 425u00b0F. Grease 2 baking trays.

2. 2

   To make the choux batter, combine butter, sugar and 2/3 cup water in a medium saucepan. Bring to a boil then add flour all at once. Beat with a wooden spoon over medium heat until mixture comes away from base of pan. Transfer to a mixer and let cool for 1 min. Beat in 2 eggs, 1 at a time, until pastry becomes smooth and glossy but still holds its shape.

3. 3

   Transfer batter into a piping bag fitted with a 1/2 inch plain tip. Pipe 30 (3 x 1 3/4 inch) tear-shaped puffs, about 1 inch apart, on prepared trays. Lightly beat remaining egg then brush over puffs. Bake for 10 mins. Reduce heat to 325u00b0F and bake for 15 mins. Turn off oven and let puffs cool in oven with door ajar.

4. 4

   Meanwhile, to make the icing, sift powdered sugar into a small, heatproof bowl. Stir in enough water to make a thin paste then place over a small saucepan of simmering water and mix until mixture is of a spreadable consistency. Cover surface with plastic wrap until ready to use.

5. 5

   Using a serrated knife, cut off the top 1/3 of each puff. Remove and discard any excess dough from centers. Stuff puffs with ice cream then spread icing over top. Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.