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Profiteroles Au Chocolate
Yield: 20 servings

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

2 c milk
1/2 c sugar, granulated
1/3 c flour
1/8 ts salt
5 egg yolks, beaten
1/4 ts vanilla extract

1 c water
1 1/3 c semisweet chocolate, cut up

Start heating oven to 375x 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.

Prepare the Creme Patissiere the day before:

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 overnight.

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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