1 c. water
1/4 lb. butter (1/2 c.)
1/4 tsp. salt
1 c. flour
4 eggs

Advance preparation:

Cream Puff Shells: Place 1 cup water, 1/4 pound butter and 1/4 teaspoon salt in saucepan. Bring to boil. As soon as butter has melted, stir in 1 cup flour and continue stirring vigorously with wooden spoon until mixture has pulled away from sides of pan and formed a ball. Transfer to large mixer bowl and add 4 eggs one at a time, beating well after each addition.

Using a pastry bag or 2 teaspoons, make small 1-inch mounds of dough on ungreased baking sheet. Place in a 425 degree oven for 20 minutes. After 20 minutes remove puffs from oven and lower temperature to 350 degrees. Make a small hole in the side of each puff, along the natural break line. Return to oven for 10 minutes. Remove from oven and cool on rack.

CHOCOLATE SAUCE:

8 oz. semi sweet chocolate bits
1/2 c. water
1/2 c. sugar
1/4 c. butter
1/4 c. rum

Place semi-sweet chocolate bits in saucepan with 1/2 cup each water and sugar. Bring to simmer and cook 5 minutes. Remove from heat and stir in butter and rum. Transfer to attractive serving pitcher with ladle and keep warm.

FINAL PREPARATION:

1 pt. French vanilla ice cream

Cut puffs in half and remove soft uncooked membrane. Fill each with vanilla ice cream. Place filled puffs on a serving dish in a mound and drizzle with chocolate sauce or serve on individual plates 2 or 3 to a serving. Pass additional chocolate sauce.

NOTE: Filled puffs may be kept in the freezer for a few hours, if done ahead. Or freeze puffs, done a few days ahead, thaw, warm slightly and fill.