(by Andrea Santo Felcone)
(adapted from The Wonderful World of Freezer Cooking)
1 c. water
1/2 c. butter
1 t. sugar
1/2 t. salt
1 c. flour, sifted
5 eggs
1/2 t. milk
Heat water in saucepan.
Add butter and melt.
Add sugar and salt, and bring to a boil.
Reduce heat and add flour all at once.
Stir vigorously with a wooden spoon, over low heat, until mixture leaves the sides of the pan and forms a smooth ball.
Transfer to mixing bowl.
Add 4 eggs, one at a time, beating thoroughly after each addition, until thick dough is formed.
Preheat oven to 400 F.
Place rounded teaspoonfuls of batter on an ungreased baking sheet, 2 inches apart.
Beat 1 egg with milk, and brush tops of puffs.
Bake for 10 minutes.
Reduce heat to 300 F, without opening oven door, and bake for 25 minutes more.
When cool, cut a slit in one side of each puff and fill with ice cream.
Filled puffs can frozen on a flat tray or cookie sheet.
When firm, pack in freezer bags or container, and store in freezer.
When ready to serve, thaw at room temperature. Ice cream-filled puffs will take 1/2 hour.
Makes about 32.
Serve with chocolate mint sauce.
Chocolate Mint Sauce
2 boxes (7 oz. each) chocolate-covered thin mints
1/2 c. water
1/3 c. evaporated milk
Melt mints in water over medium heat.
Stir in milk.
Heat until blended.
Pour into freezer containers and freeze.
Defrost in refrigerator overnight or at room temperature for 6 hours.
Serve cold.
Makes 2 cups.
(Read Queen of the Freezer, the story that accompanies this recipe.)