Yield
Makes 10 servings
James Carrier

How to Make It

Step 1

Spoon Cream Puff Dough into 10 equal mounds (about 1/4 cup each) about 2 inches apart on two lightly buttered 12- by 15-inch baking sheets.

Step 2

Bake in a 375° regular or convection oven until puffs are golden, 25 to 35 minutes; if baking the sheets at the same time in one oven, switch their positions halfway through. With a wooden skewer, poke each puff in several places, then continue baking until golden brown, dry, and crisp, 5 to 8 minutes longer. Transfer puffs to racks to cool completely.

Step 3

Slice the top third off each puff. Fill each bottom with 1/2 cup of one of the following: ice cream, Chocolate-Orange Cream, or lightly sweetened whipped cream flavored with vanilla or a liqueur. Cover with tops, and drizzle each puff with 2 to 3 teaspoons chocolate ice cream topping or sprinkle lightly with powdered sugar.

Chef's Notes

You can make the puffs (through step 2) up to 12 hours ahead; wrap airtight and store at room temperature. Freeze to store longer. To use, place puffs (thawed, if frozen) slightly apart on a 12- by 15-inch baking sheet. Bake in a 400° oven until crisp, 5 to 8 minutes.

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