Can be made ahead of time and stored in the freezer for 30 days if in a air tight container. After baking cut in half and fill with your favorite type of ice cream and put tops back on. Serve with chocolate or fruit sauce.


  • 1 Cup  water
  • ½ Cup butter
  • 1 Cup flour
  • ¼ Teaspoon salt
  • 4 Eggs


  1. Boil water and butter together
  2. Reduce heat to low and add flour and salt
  3. Stir vigorously over medium heat until mixture pulls away from the pan
  4. Transfer to the bowl of an upright mixer
  5. Beat at medium speed with paddle attachment and add eggs one at a time, until incorporated
  6. Transfer mixture to a pastry bag with a fluted tip, and pipe rosettes the size of quarters onto a parchment lined sheet pan.
  7. Bake at 450 degrees for 20 minutes, reduce heat to 370, and bake another 5-15 minutes, or until fully risen, and a nice golden brown.
  8. Cool on a rack, then store in an airtight container  in the freezer if  for future use
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