Mocha Cappuccino Cream Puff

YIELD: 6 portions

PORTION: 3 cream puffs




1 c. Water

½ c. Butter, unsalted

1 c. All-Purpose Flour

½ tsp. Salt

4 Eggs, large

PAM® High Heat Baking Spray, as needed


1 qt. Coffee Ice Cream

3 c. J. Hungerford Smith® Fulflavor® Chocolate Fountain & Shake Syrup, warmed

Cocoa Powder


  1. Preheat conventional oven to 400°F.
  2. Cream Puffs: In a saucepan, bring water and butter to a boil. Whisk in flour and salt, mixing vigorously until mixture forms a smooth ball. Remove from heat. Add eggs, one at a time, beating vigorously after each addition until smooth and glossy.
  3. Spray half sheet pan with PAM®. Drop dough by tbsp. to make 18 puffs, 3” apart.
  4. Bake 15 minutes or until golden brown. Remove from oven; pierce each puff with knife to let steam escape. Cool completely.
  5. Split each puff. Using a #40 disher, fill bottom half with 1 scoop ice cream. Place other half of puff on top.
  6. Paint each serving plate with Chocolate Syrup. Position 3 puffs on plate. Drizzle with more Chocolate Syrup. Dust with cocoa powder if desired. Serve immediately.