Pate a Choux

ingredients

• 1 cup water
• 4 oz. butter
• 1/2 Tbsp Salt
• 6 oz. flour (1 cup)
• 6 eggs
• 2 cups whipping cream
• 2 oz. chambord
• 2 oz. sugar
• 1 oz. grenadine
• French vanilla ice cream
• Stonewall Kitchen Raspberry Liqueur Hot Fudge

directions

1. Heat water, butter, and salt. Bring to a boil. Add flour; stir well and add eggs (1 at a time).
2. Heat until mixture falls from sides of the pot. (2 minutes) Remove from heat.
3. Place in pastry bag and pipe into 1 inch balls (may also drop by the tablespoon full) on a baking sheet and bake at 350° for 12-15 minutes, or until pastry is golden brown.

To prepare whipped cream:

1. Blend together whipping cream, Chambord, sugar, and grenadine to desired consistency.

To serve:

1. Slice pastry balls in half, place dollop of French vanilla ice cream on bottom half, place top half over ice cream.
2. Top with warmed Stonewall Kitchen Raspberry Liqueur Hot Fudge.
3. Garnish with whipped cream.