Cream puffs with peppermint ice cream and hot fudge

8 servings

Ingredients

Quantity Ingredient
1 Stick margarine
1 cup Flour
⅛ teaspoon Salt
4 Eggs
1½ quart Peppermint stick ice cream
Hot fudge sauce

Directions

Recipe by: 365 Great Chocolate Desserts - ISBN 0-06-016537-5 Preparation Time: 1:05 1. Preheat oven to 400 F. To make cream puffs, in a medium saucepan, bring margarine and 1 cup water to a boil over medium heat, stirring occasionally. Add flour and salt, reduce heat to low, and cook, stirring vigorously with a wooden spoon until mixture forms a ball, about 1 min.

2. Remove from heat. Beat in eggs, one at a time, beating until smooth after each addition.

3. Drop dough from a tablespoon into 8 or 10 mounds 3 inches apart on greased baking sheet, Bake 25 to 35 mins, or until puffed, golden brown, and dry. Cool slowly away from drafts.

4. At serving time, with a sharp knife, split each puff in half or cut off top. scoop out any soft dough inside. Fill with a scoop or two of ice cream. Replace tops. Drizzle Hot Fudge Sauce over tops of puffs. Serve immediately.

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