Petits Choux (right)
1 pt. vanilla ice cream
1 pt. strawberries, sliced
1/2 c. powdered sugar
1 c. chilled whipping cream
2 tbsp. powdered sugar

Bake Petits Choux; cool. Cut off tops of puffs; pull out any filaments of soft dough. Fill puffs generously with ice cream; replace tops. Freeze at least 1 hour but no longer than 1 week.

Mix strawberries and 1/2 cup powdered sugar; let stand at least 1 hour. Just before serving, beat whipping cream and 2 tablespoons powdered sugar in chilled bowl until stiff. Remove puffs from freezer. Alternate layers of puffs, whipped cream and strawberries (with juice) in 1 1/2 to 2 quart glass serving bowl. Garnish with mint leaves if desired.

PETITS CHOUX:

1/2 c. water
1/4 c. butter
1/2 c. all purpose flour
2 eggs

Heat oven to 400 degrees. Heat water and butter to rolling boil in 1 quart saucepan. Stir in flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute; remove from heat. Beat in eggs, all at once; continue beating until smooth. Drop dough by slightly rounded teaspoonfuls about 1 inch apart onto ungreased cookie sheet. Bake until puffed and golden, 25 to 30 minutes. About 30 puffs.