MOCHA CAPPUCCINO CREAM PUFF

Directions

1. Step 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. Step 2

   Spray half sheet pan with PAM® High Heat Baking Spray. Drop dough by tablespoon to make 18 puffs, 3 inches apart.

3. Step 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. Step 4

   Split each puff. Using a #40 disher, fill each with 1 scoop ice cream. Place split puff on top.

5. Step 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.