Excellent dessert to serve with Hot Fudge Sauce and whipped cream. Delightfully delicious!
Hot Fudge Sauce
1 cup water
1/2 cup butter or margarine
1 cup flour
1 tsp. sugar
1/4 tsp. salt
Heat oven to 400'. Heat water and butter to rolling boil in saucepan. Stir in flour, sugar and salt. Stir vigorously over low heat until mixture forms a ball, about 1 minute. Remove from heat. Beat eggs in thoroughly, one at a time. Beat until smooth after each egg. (I transfer to mixer for this.)
Drop dough by slightly rounded teaspoonfuls onto ungreased baking sheet. (I use a pastry bag and large star tip for this.)
Bake about 15- 25 mins. (depending on size) or until puffed, golden brown and dry. Immediately remove from baking sheet and allow to cool on a rack. Slice a slit in side of large puffs to let air escape.
Makes about 70 tiny puffs or 13 large puffs, 2-3" diameter.
Alternate 3 layers of tiny puffs with 2 layers of different flavored ice cream in a tube pan to form Sundae Bubble Crown and serve with Hot Fudge Sauce. Let "crown" sit for about 15 minutes before running a spatula around the edges.
For large puffs, slice off tops, fill with ice cream and replace top. Can do ahead and freeze. Allow to defrost a bit before serving with Hot Fudge Sauce and whipped cream. Also great with Butterscotch/Caramel Sauce.
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