Title: Sherbet cream puffs
 Categories: Desserts
      Yield: 10 Puffs
 
      4 c  Orange sherbet

MMMMM------------------------CHOUX PASTRY-----------------------------
      1 c  Water
    1/2 c  Butter
        pn Salt
  1 1/4 c  All-purpose flour
      4    Eggs, beaten

MMMMM---------------------------GLAZE--------------------------------
      1    Egg
      1 tb Water

MMMMM----------------------CHOCOLATE SAUCE---------------------------
    3/4 c  Whipping cream
      6 oz Semisweet chocolate, chop
 
  Large size variation of French "profiteroles"
  
  1. Line baking sheet with parchment paper or grease and dust with
  flour. Trace ten 2-1/2-inch circles, 2 inches apart, on paper; set
  aside.
  
  Choix Pastry: In heavy saucepan, bring water, butter and salt just to
  boil over high heat; remove from heat. Add flour all at once; stir
  vigorously with wooden spoon until mixture comes away from side of
  pan in smooth ball.
  
  2. Reduce heat to medium-low and cook, stirring constantly, for 2
  minutes or until coating begins to form on bottom of pan. Turn out
  into large bowl; stir for 30 seconds to cool slightly.
  
  3. Make a well in centre of flour mixture. Using electric mixer, beat
  in eggs, one-quarter at a time, beating well after each addition;
  beat until smooth, shiny, and pastry just holds its shape when lifted.
  
  4. Using large pastry bag fitted with 1/2-inch wide star tip and
  starting at centre, pipe pastry to fill each circle, raising bag
  while continually piping to form 2 smaller circles on top to resemble
  beehive. (Or drop by 1/4 cup, spreading with spoon to cill circle and
  shaping to form beehive.
  
  5. Glaze: Beat egg with water; brush quickly over pastry, making sure
  none drips onto paper. Bake in 425F 220C oven for 20 minutes. Reduce
  heat to 375F 190C; Bake for 10-15 minutes or until golden and crisp.
  with sharp knife, pierce small hole in side of each. Bake 5 minutes.
  Turn off oven; let cream puffs stand in oven for 10 minutes to dry.
  Transfer to rack; let cool.
  
  6. Chocolate sauce: Meanwhile, in heavy saucepan, bring cream to
  boil. Pour over chocolate in bowl, whisking until melted.
  
  [Sauce can be refrigerated in airtight container for up to 2 weeks;
  reheat gently to liquify.]
  
  Cut cream puffs in half horizontally. Scoop sherbet into bottom half;
  replace top. Drizzle with chocolate sauce.
  
  Variation: Frozen Ice-Cream Puffs: Remove moist bits of dough inside
  cream puffs. Substitute 4 cups vanilla, chocolate or raspberry ice
  cream for sherbet. Freeze for at least 2 hours or until solid; wrap
  individually and store in airtight container for up to 1 week. To
  serve, let stand at room temperature for 5 minutes before drizzling
  with hot chocolate sauce. Source: Canadian Living magazine, Nov 95
  Presented in article "Cooking Lesson"