1/2 c. water
1/4 c. butter
1/2 c. sifted regular flour
1/8 tsp. salt
2 eggs
1 qt. vanilla ice cream
Fudge sauce

Heat water and butter to boiling in a medium size heavy saucepan. Add flour and salt all at once; stir vigorously with a wooden spoon until batter forms a thick smooth ball that follows spoon around pan; remove from heat at once. Beat in eggs, one at a time, beating well after each addition until batter is shiny-smooth.

Spoon in small mounds, a rounded teaspoonful for each, 2 inches apart on ungreased cookie sheets. Measure carefully so puffs will be about the same size. Bake in hot 400 degree oven for 25 minutes or until puffed, crisp and golden. Remove carefully from cookie sheets, cool completely on wire racks. Makes 20 cream puffs.

When ready to fill, split puffs; spoon a tablespoon of vanilla ice cream into each; press tops back in place. Pile into a shallow serving bowl; drizzle with warm Fudge Sauce. To hold for serving later, place filled puffs in a single layer on cookie sheets, cover and store in freezer. Let stand at room temperature 10 to 15 minutes before serving to soften.

FUDGE SAUCE:

Combine 4 oz. semi-sweet chocolate and 1/3 cup water in a small heavy saucepan; heat slowly, stirring often, until chocolate melts; stir in 1/4 cup sugar. Heat, stirring constantly, to boiling, then cook 5 minutes; stir in 2 tablespoons butter until melted. Serve warm. Makes about 3/4 cup.