1 Stick Butter
¼ Teaspoon Salt
1 Cup Flour
1 Cup Water
4 Eggs
1 Egg Yolk
1 Teaspoon Water
3 Pints Vanilla Ice Cream

1.Preheat oven to 425ºF with racks in upper and lower thirds
2.Butter two large baking sheets
3.Combine butter, 1 cup water and salt in saucepan
4.Bring to boil on high heat and then lower heat to medium
5.Add flour, stirring with wooden spoon until mixture pulls away from edges and forms a ball (30 sec – 1 min)
6.Cool for 1 min
7.Beat eggs and then beat in eggs a little at a time
8.Drop heaping tablespoons of batter onto baking sheets (24-28 puffs) about 2 in apart
9.Beat egg yolk and 1 tablespoon water to form egg wash
10.Lightly brush egg wash onto puffs
11.Bake rotating sheets between racks until golden brown (25 min)
12.Turn oven off
13.Poke a hole in the center of each puff with a toothpick
14.Return puffs to oven (oven remains off) for 10 min
15.Cool puffs completely
16.Cut each puff in ½ horizontally
17.Place a scoop of ice cream in the center and return the top half to the puff
18.Freeze until firm and then cover with plastic wrap in freezer

Hot Fudge Sauce

Ingredients:

¼ Cup Light Corn Syrup
6 Ounces Semi-Sweet Chocolate (in small pieces)
¾ Cup Heavy Cream

Directions:

1.In saucepan combine corn syrup and chocolate
2.Stir over medium low heat until smooth (4-5 min)
3.Remove from heat
4.Whisk in heavy cream until smooth
5.Store in airtight container (once cooled to room temp) until serving
6.Warm over low heat or in microwave before serving
7.Drizzle the sauce on top of the puffs