6 tbsp of butter 
3/4 cup of water 
3/4 cup of flour
2 tbsp sugar 
1 tsp vanilla
1/4 tsp salt
2 eggs 
1 egg yolk


  1. Preheat oven to 425 degrees

  2. In a medium saucepan, bring 3/4 cup of water to a boil with the butter and 1/4 tsp salt. Remove from the heat, add the flour and stir vigorously until well mixed. Stir until the dough pulls away from the side, about 2  minutes. Remove from the heatUsing an electric mixer, beat the dough at high speed for 10 minutes, until the dough has cooled.  Decrease the speed to medium-high and add vanilla. Next beat in the eggs and egg yolk one at a time. Be sure not to add the second egg until the first one is fully incorporated. 

  3. Transfer the mixture to a pastry bag equipped with a large straight tip. Pipe 1-inch balls onto a cookie sheet lined with parchment paper.  Leave about an inch between each of the balls. Bake for 20 to 25 minutes, rotating the tray halfway through.  When done, the puffs should be light, airy and dry inside. Cool on a rack.
  4. Cut in half horizontally when your ready to serve them.  Fill with your favorite ice cream, and drizzle with your favorite topping. 

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