Recipe - Tiny Chocolate-Glazed Cream Puffs

1 cup Water
One half cup Butter (one stick)
One fourth teaspoon Salt
1 cup Flour
4 Eggs
3 cup Heavy or whipping cream
1/3 cup Powdered sugar
1/3 cup Cocoa
One fourth cup Almondflavored liqueur

CHOCOLATE GLAZE
6 Squares semisweet chocolate
2 tablespoon Butter
2 tablespoon Milk
1 tablespoon Light corn syrup

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 One half inches apart. Bake 2530 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.

EATL Digest 25 July 96

From the EATL recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.