- 1 stick unsalted butter
- 1 cup water
- 1 tablespoon sugar
- 1/8 teaspoon salt
- 1 cup flour
- 3 eggs
- 1 11.5-ounce bag good quality dark chocolate chips
- 6 tablespoons heavy cream
- 2 pints good quality strawberry ice cream (recommended: Haagen-Dazs Five)
Preheat the oven to 400°F. In a covered saucepot, bring the butter, water, sugar, and salt to a boil. It is important to cover the pot so that the amount of liquid remains exact.
Take the pan off the heat, and dump in the flour. Stir vigorously to combine with a wooden spoon, and return to pan to medium-low heat. Stir until the dough pulls away from the sides of the pan, and forms a ball. Spoon the dough into a bowl, and set aside to cool slightly. Soak your pan now. Thank me later.
Using a wooden spoon or electric beater, add the eggs one at a time, adding the next egg only once the one before it has been completely incorporated into the dough. Use an ice cream scoop to place 8 round mounds on a Silpat-lined cookie sheet. Wet your finger and tap down any points in the dough that might stick out and burn.
Bake the choux puffs for 10 minutes on 400, and then another 40 to 45 minutes on at 350°F. They should be puffed, cracked, and golden. Transfer to a cooling rack to cool completely, and pierce the bottom of each puff with a skewer, to let the steam escape.
When ready to serve, heat the chocolate and cream gently in a double boiler until smooth and melted. Slice the pastry puffs in half horizontally. Place one scoop of strawberry ice cream on the bottom half, and top with the top half. Pour the chocolate sauce on top.
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