Cream Puffs

Dough: bring the water, butter, and salt to a boil in a large saucepan, then add the flour all at once

Mix with a wooden spoon until the dough forms a ball

Remove from heat and reserve

Add the eggs one by one, mixing slowly

Place the dough in a piping bag and pipe out the choux pastry onto an ungreased baking sheet lined with parchment paper

Bake in a medium oven preheated to 375°F for 30 minutes

Let cool

Make the coating: finely chop the semi-sweet chocolate and mix with the heavy cream

Place in a bowl and melt over simmering water, stirring constantly. Reserve

Assembly: let the ice cream soften outside of the freezer for 5-10 minutes

Mix well until it has a creamy consistency but is still firm

Pipe out three flavors into three piping bags with a large round tip (size 7)

Cut out the choux pastry and fill them with the ice creams

Place in the freezer to serve

Be careful not to freeze the puffs or let the ice cream harden

Arrange the puffed pastries on a serving plate and drizzle with warm, melted chocolate.