Categories: pastry

Ingredients

• 1 cup water
• 1/2 cup (1 stick) unsalted butter
• 2 Tbsp. sugar
• 1/4 tsp. salt
• 1 cup all-purpose flour
• 1 Tbsp. unsweetened cocoa powder
• 5 eggs
• 1 quart mint-chocolate-chip ice cream
• Confectioners' sugar
• Fresh mint, for garnish

Directions

1. Combine water, butter, sugar and salt in medium-size saucepan. Place over medium-low heat to melt butter. Add flour and cocoa powder all at once; stir vigorously with wooden spoon until mixture pulls away from side of pan, 1 minute. Remove from heat.
2. Heat oven to 400 degrees. Lightly coat baking sheet with cooking spray.
3. Off heat, add eggs, one at a time, to batter in saucepan, beating well with wooden spoon after each addition. Spoon into large pastry bag fitted with a very large plain tip. Pipe 2-inch rounds onto prepared baking sheet, spacing 2 inches apart. Or drop mixture onto sheet by level 1/4 cupful.
4. Bake in 400 degree oven 40 minutes, until puffed and firm. Cool slightly. Cut off top third of each puff; scoop out soft center from bases. Cool bases and tops on rack.
5. Fill puffs with ice cream; cover with tops. Freeze on baking sheets until firm. Transfer to airtight containers. Freeze for up to 1 week.
6. Place puffs on plates. Let stand 15 minutes. Dust with confectioners’ sugar. Garnish with mint.

7. makes 12 puffs

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