Ice Cream Puffs

Directions

1. 1
   Preheat oven to 425°F. Grease 2 baking trays.
2. 2
   To make the choux batter, combine butter, sugar and 2/3 cup water in a medium saucepan. Bring to a boil then add flour all at once. Beat with a wooden spoon over medium heat until mixture comes away from base of pan. Transfer to a mixer and let cool for 1 min. Beat in 2 eggs, 1 at a time, until pastry becomes smooth and glossy but still holds its shape.
3. 3
   Transfer batter into a piping bag fitted with a 1/2 inch plain tip. Pipe 30 (3 x 1 3/4 inch) tear-shaped puffs, about 1 inch apart, on prepared trays. Lightly beat remaining egg then brush over puffs. Bake for 10 mins. Reduce heat to 325°F and bake for 15 mins. Turn off oven and let puffs cool in oven with door ajar.
4. 4
   Meanwhile, to make the icing, sift powdered sugar into a small, heatproof bowl. Stir in enough water to make a thin paste then place over a small saucepan of simmering water and mix until mixture is of a spreadable consistency. Cover surface with plastic wrap until ready to use.
5. 5
   Using a serrated knife, cut off the top 1/3 of each puff. Remove and discard any excess dough from centers. Stuff puffs with ice cream then spread icing over top. Serve immediately.