INGREDIENTS

INSTRUCTIONS

CHOCOLATE GLAZE
From:    Patricia Moore <PCPJMOOR@IHC.COM>
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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