| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Dessert | 48 | Servings | |
INGREDIENTS
| 1 | c | Water |
| 1/2 | c | Butter (one stick) |
| 1/4 | ts | Salt |
| 1 | c | Flour |
| 4 | Eggs | |
| 3 | c | Heavy or whipping cream |
| 1/3 | c | Powdered sugar |
| 1/3 | c | Cocoa |
| 1/4 | c | Almond-flavored liqueur |
| 6 | Squares semisweet chocolate | |
| 2 | tb | Butter |
| 2 | tb | Milk |
| 1 | tb | Light corn syrup |
INSTRUCTIONS
CHOCOLATE GLAZE From: Patricia Moore <[email protected]> Date: Fri, 26 Jul 1996 16:02:53 -0700 Start 3 hours before serving or early in day. In 3 qt. saucepan over med. heat mix water, butter and salt until butter melts and mix boils. Remove from heat. With a wooden spoon vigorously stir in flour all at once until mix forms a ball and leaves side of pan. Add eggs one at a time, beating well after each addition until smooth. Cool slightly. Preheat oven 375. Grease 2 large cookie sheets. Drop batter by heaping teaspoons onto sheets in small mounds about 1 1/2 inches apart. Bake 25-30 minutes. When cool make filling in large bowl with mixer at med speed. Beat whipping cream, powdered sugar, cocoa, and almond until soft peaks form. Cut off top 1/3 of puff and fill bottom with filling, replace tops. Spoon chocolate glaze over tops and refrig till firm. 4 dz, 120 cals each CHOCOLATE GLAZE: In heavy 1 qt pan over low heat melt 6 squares semisweet chocolate, 2 tablespoons butter, 2 tablespoons milk, 1 tablespoon light corn syrup until smooth, stir freq. EAT-L Digest 25 July 96 From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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