Cream Puffs

Adapted from Joy the Baker

Yield - 10 cream puffs

Pate a Choux

1 cup water

1/2 cup unsalted butter

1/2 teaspoon salt

1 1/4 cups flour

4 eggs

Ganache

1 cup (1/2 pint) heavy cream

1 cup chocolate chips

2 pints ice cream

sprinkles, nuts, cacoa nibs for garnish

1. Pate a choux - Preheat the oven to 425 ˚F and line two cookie sheets with parchment paper, set aside.
2. Add the water, butter, and salt to a medium saucepan and bring to a boil.  Once it has boiled remove from the heat and add the flour, stirring vigorously.
3. Return the pan to the heat and stir until the mixture is glossy and pulls from the pan.  Remove from the heat and let cool for 10 minutes.
4. Add to the bowl of a stand mixer with a paddle attachment and beat for 1 minute on low speed.  Add eggs one at a time beating for a minute in between.  Scrape the bowl as needed.  Beat for two more minutes.
5. Use a standard ice cream scoop to portion the dough on the cookie sheets.
6. Bake for 15 minutes and then reduce the heat to 350 ˚F to bake for another 20 minutes.  The cream puffs should be golden brown and sound hollow when tapped on.
7. Turn off the oven and place a small slit in each cream puff.  Return to the oven for 5 minutes to allow the steam to escape.  Place a wire rack to cool completely.
8. Ganache - Heat the cream in a small saucepan until it is scalding.  Pour over the chocolate chips in a small bowl and cover with a towel for 5 minutes.  Stir until the chocolate is melted.
9. To serve - Cut the cream puff in half and add a scoop of ice cream.  Pour ganache over the top and sprinkle with a garnish of your choice.
10. Enjoy immediately.