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Profiteroles Au Chocolate
Yield: 20 servings

1/2 c boiling water
1/4 c butter or margarine
1/8 tsp salt
1/2 c sifted all-purpose flour
2 eggs, unbeaten

Creme Patissiere
Chocolate Sauce

Start heating oven to 375 F. Bring water, butter, salt to boil.
Add flour, all at once, then, beat over low heat until mixture
leaves sides of pan and forms compact ball. Remove from heat,
continue beating to cool slightly--about 2 min. Add eggs, one at
a time, beating well after each addition. After last egg has been
added, beat until mixture has satinlike sheen. Onto greased baking
sheet, drop mixture in walnut-size balls. Bake until golden and
puffy--about 30 min. Remove from oven, cut slit in side of each,
bake 5 to 10 min more. Cool.

Fill puffs with Creme Patissiere or whipped cream. Arrange in
serving dish. Pour hot Chocolate Sauce over all. Serve 2 or 3 per
person. Makes 20 puffs.

Creme Patissiere

2 cup milk
1/2 cup granulated sugar
1/3 cup flour
1/8 tsp. salt
5 egg yolks, beaten
1/4 teasp. vanilla extract

In double boiler, heat cream. Combine sugar, flour, and salt. Add
to egg yolks, beat until well-mixed. Stir some of hot cream mixture
into egg yolks, mix well. Stir egg mixture into the remaining cream
mixture in double boiler. Cook over hot water, stirring constantly,
about 15 min. or until mixture is thickened and coats spoon. Remove
from heat. Add vanilla, cover surface with waxed paper, refrigerate

Chocolate Sauce

In saucepan, simmer 1 cup water and 1 1/3 cups semisweet-chocolate
pieces until thickened and smooth. Makes 2 cups.


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