Yield: 6 portions
Portion Size: 3 cream puffs

Cream Puffs
Water 1 cup
Butter, unsalted 1/2 cup
All-purpose flour 1 cup
Salt 1/2 tsp
Eggs, large 4
PAM® High Heat Baking Spray, as needed64144 07264 

Coffee ice cream 1 quart
J. Hungerford Smith® Fulflavor® Chocolate Fountain & Shake Syrup, warmed27000 228903 cups
Cocoa powder, for garnish  


  1. Cream Puffs: In a saucepan, bring water and butter to a boil. Whisk in flour and salt, mixing vigorously until mixture forms a smooth ball. Remove from heat. Add eggs, one at a time, beating vigorously after each addition until smooth and glossy.
  2. Spray half sheet pan with PAM® High Heat Baking Spray. Drop dough by tablespoon to make 18 puffs, 3 inches apart.
  3. Bake in preheated 400°F conventional oven 15 minutes or until golden brown. Remove from oven; pierce each puff with knife to let steam escape. Cool completely.
  4. Split each puff. Using a #40 disher, fill each with 1 scoop ice cream. Place split puff on top.
  5. Paint each serving plate with J. Hungerford Smith® Fulflavor® Chocolate Fountain & Shake Syrup. Position 3 puffs on plate. Drizzle with more syrup. Serve immediately.
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