1 c water
½ c butter
¼ t salt
1 c flour
4 eggs
Chocolate cream filling
Powdered sugar
Heat water, butter, and salt to rolling boil. Add flour all at once, stir vigorously over low heat about 1 minute or until mixture leaves side of pan and forms a ball. Remove from heat; add eggs one at a time, beating well after each addition until smooth and velvety. Drop by scant ¼ cupfuls onto ungreased cookie sheet.* Bake at 400 for 35-40 minutes or until puffed and golden brown. While puff is warm, horizontally slice off small portion of top; reserve. Remove any soft filaments of dough, cool puffs. Prepare filling; fill puffs. Replace tops, dust with powdered sugar; chill.
Cream Filling
1-1/4 c sugar
1/3 c cocoa
1/3 c cornstarch
¼ t salt
3 c milk
3 egg yolks
2 T butter
1-1/2 vanilla
Combine sugar, cocoa, cornstarch, and salt in saucepan, stir in milk. Cook over medium heat, stirring constantly until mixture boils. Boil and stir 1 minute Remove from heat. Gradually stir small amount of chocolate mixture into egg yolks; blend well. Return egg mixture to chocolate mixture in pan, stir and heat until just boiling. Remove from heat; blend in butter and vanilla. Pour into bowl; press plastic wrap directly on to surface; cool.
For miniatures, drop puff dough by level teaspoonfuls; bake at 400 for 15 minutes.
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