Chocolate Cream Puffs
These can be made smaller for a dessert buffet tray. Either way, cut off tops and fill with Chocolate Orange Filling (see Frostings section). Replace tops and drizzle with Chocolate Syrup (see Dessert Sauces section).
1 cup water
½ cup butter
1 ounce unsweetened chocolate baking square, cut up
1 cup all-purpose flour
¼ tsp salt
4 large eggs
Heat water, butter and chocolate in medium saucepan, stirring often, until boiling. Add flour and salt all at once. Stir vigorously until dough cooks and leaves sides of pan forming ball. Remove from heat.
After dough has cooled a bit (don’t want to have scrambled eggs!), add eggs one at a time, beating on medium after each addition.
Spoon dough into 12 mounds on greased baking sheet, leaving room for expansion. Bake in 425 F oven for about 25 minutes until puffs look dry. Poke sides with sharp knife to allow steam to be released. Cool on rack.
Makes 12 large cream puffs or 24 smaller ones.
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