-
1
Preheat oven to 425 degrees F. Butter and flour baking sheet.
-
2
In a saucepan combine water, butter, cut into pieces and a pinch of salt and bring to a boil over high heat; butter should melt just as water boils.
-
3
Reduce heat to medium and add flour all at once, beating with a wooden spoon until dough pulls away from sides of pan and forms a ball.
-
4
Transfer dough to bowl of an electric mixer, begin beating on high speed and add 3 eggs, one at a time, beating well after each addition.
-
5
Batter should be elastic and just stiff enough to hold soft peaks.
-
6
If batter is still stiff, break fourth egg into a small bowl, whisk well and add just enough of the egg to the batter to thin to proper consistency.
-
7
Transfer warm dough to a pastry bag fitted with a 1/2-inch tip.
-
8
Pipe 18 1 1/2-inch puffs at least 2 inches apart on prepared baking sheet.
-
9
Brush with egg wash, gently smoothing tops of puffs.
-
10
Bake in upper third of oven for 10 minutes.
-
11
Reduce heat to 400 degrees F and bake for 15 to 20 minutes more, or until puffed and golden.
-
12
Remove sheet, turn off oven and piece sides of each puff several times with the tip of a sharp knife.
-
13
Return sheet to turned-off oven and let puffs stand 30 minutes, with oven door ajar, to dry.
-
14
Transfer to racks to cool completely.
-
15
Soften ice cream to scooping consistency.
-
16
Line a baking sheet with waxed paper.
-
17
Use a small ice cream scoop to scoop out 18 1 1/2-inch ice cream balls.
-
18
Freeze until solid.
-
19
In a double boiler or in a bowl set over a saucepan of barely simmering water, melt chocolates with cream and coffee, stirring occasionally, until smooth and warmed through.
-
20
Add cognac or rum, to taste.
-
21
Keep warm over warm water until ready to serve.
-
22
To serve, slice puffs in half, fill bottom of each with an ice-cream ball and replace top.
-
23
Arrange 3 on each plate and serve immediately.
-
24
Pass a warm sauceboat of hot fudge sauce for each person to pour over their own dessert.
