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We used vanilla ice cream instead of the classic pastry-cream filling. Feel free to experiment with other flavors.
Work: 15 minutes
Total: 25 minutes
1/4 cup (1/2 stick) unsalted butter
1/2 teaspoon sugar
1/8 teaspoon salt
1/2 cup all-purpose flour
2 large eggs
Vanilla ice cream
Chocolate Fudge Sauce (recipe on next page)
1. Heat oven to 425 degrees F. Line two baking sheets with parchment.
2. In a small saucepan over high heat bring 1/2 cup water, butter, sugar, and salt to a boil. Immediately remove from heat and stir in flour with a wooden spoon. Continue to stir until mixture pulls away from sides of pan, about 30 seconds. Let cool 2 minutes.
3. Add eggs one at a time, stirring after each, until batter comes together.
4. Drop slightly rounded teaspoonfuls of batter 1 inch apart on baking sheets. Smooth pointy tops with a wet finger.
5. Bake 10 minutes, then reduce oven temperature to 350 degrees and bake until golden brown, 10 to 12 minutes more. Let cool on wire racks. Store in an airtight container until ready to serve.
6. Cut off tops and fill with ice cream. Put four or five pastries in each bowl and drizzle with warm chocolate sauce. Makes about 50.
Chocolate Fudge Sauce
3/4 cup sugar
3/4 cup unsweetened cocoa
1/2 cup heavy cream
3 tablespoon butter
1 teaspoon vanilla extract
Pinch of salt
1. Stir together sugar and unsweetened cocoa in a small saucepan.
2. Stir in heavy cream and butter.
3. Bring to a boil, stirring constantly, over medium heat; boil 30 seconds.
4. Remove from heat and stir in vanilla extract and a pinch of salt.
5. Serve immediately or cool and refrigerate in an airtight container up to 1 month. Reheat over low heat before serving. Makes 1 cup.