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Chocolate-Filled Cream Puffs

1 cup water
1/2 cup (1 stick) butter or margarine
1/4 teaspoon salt
1 cup all purpose flour
4 eggs
Chocolate Cream Filling
Chocolate Glaze

Heat oven to 400 degrees F. Inmedium saucepan, 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 batter by spoonfuls into
12 balls onto ungreased cookie sheet.

Bake 35 to 40 minutes or until puffed and golden brown. While puff
is warm, horizontally slice off small portion of top; reserve tops.
Remove any soft piece of dough from inside of puff; cool completely
on wire rack.

Fill puffs with chocolate cream filling, replace tops, drizzle with
chocolate glaze, refrigerate until serving time. Cover, refrigerate
leftover puffs. About 12 servings

Chocolate Cream

1 1/4 cups sugar
1/3 cup cocoa
1/3 cup cornstarch
1/4 teaspoon salt
3 cups milk
3 egg yolks, slightly beaten
2 tablespoons butter or margarine
1 1/2 teaspoons vanilla extract

In medium saucepan, stir together sugar, cocoa, cornstarch, and
salt; stir in milk. Cook over medium heat, stirring constantly,
until mixture boils; boil and stir 1 minute. Remove from heat;
gradually stir about 1 cup hot mixture into beaten egg yolks.
Return all egg mixture to saucepan. Cook over low heat, stirring
constantly, just until mixture comes to a boil. Remove from heat;
stirin butter and vanilla. Pour into bowl; press plastic wrap
directly onto surface. Refrigerate 1 to 2 hours or until cold.
Do *not* stir. About 3 cups filling

Chocolate Glaze

1/2 cup semi-sweet chocolate chips
1 tablespoon shortening (do not use butter, margarine, or oil)

In small bowl, place chocolate chips and shortening. Microwave at
high 30 seconds, stir. If necessary, microwave at high additional
15 seconds at a time, stirring after each heating, just until chips
are melted when stirred.


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