Cream Puffs with Ice Cream

'In a saucepan with hot water, melt the butter or margarine and let it simmer.'

'Add all-purpose flour and whisk quickly.'

'Reduce heat and cook, whisking constantly, until the dough is firm and separates from the saucepan.'

'Remove the saucepan from heat and add eggs one at a time, beating well after each addition.'

'Continue beating until the dough is smooth.'

'Make 10 to 12 cream puffs with this dough (using 1/4 cup of dough for each puff).'

'Arrange them in a baking dish without greasing, leaving about 5 cm between the puffs and 15 cm between the rows.'

'Shape each puff into a rectangle 10 cm x 2.5 cm, rounding off the edges with a spatula from bottom to top.'

'Bake in a strong oven (200°C), until golden brown, for about 40 minutes.'

'Remove from oven and let cool.'

'Cut each cream puff in half horizontally, remove the bottom part, fill with ice cream, and cover with the other half.'

'Refrigerate overnight.'

'At serving time, combine Karo syrup, 1 1/2 cups water, and instant coffee in a saucepan

Whisk well and dissolve cornstarch in this mixture.'

'Heat over medium heat, whisking constantly, until it thickens and starts to boil.'

'Cook for another 2 minutes, then remove from heat.'

'Add 2 tablespoons of unsalted butter or margarine and whisk well, until the butter melts.'

'Add vanilla extract and chopped hazelnuts

Pour warm over frozen cream puffs.'

Rendimento: 10 to 12 cream puffs.