Ingredients Jump to Instructions ↓

  1. 1 cup water

  2. 6 tablespoons 1 cup all-purpose flour

  3. 1/4 teaspoon salt

  4. 4 eggs **FILLING**

  5. 1 cup whipping cream

  6. 1 1/2 cups confectioners sugar

  7. 2 tablespoons baking cocoa **GLAZE**

  8. 1 square unsweetened chocolate -- (1 ounce)

  9. 1 tablespoon butter

  10. 1 1/2 cups confectioners' sugar

  11. 2 tablespoons water

Instructions Jump to Ingredients ↑

  1. Preparation : In a saucepan Over medium heat, bring water and butter to a boil. Add flour and salt all at once; stir until a smooth ball forms. Remove from the heat; let stand minutes. Add eggs, one at a time, beat- ig well after each. Beat until smooth. Over a baking sheet with foil; grease I. Drop batter into six mounds onto foil. Bake at 400o for 15 minutes. Reduce Heat to 350o; bake 30 minutes longer. lemove puffs to a wire rack. immedi- lely cut a slit in each for steam to es- cape. In a mixing bowl, beat cream un- soft peaks form. Gradually add sugar and cocoa, beating until almost stiff. )lit puffs and remove soft dough. Add mg; replace tops. Melt chocolate and itter; Stir in sugar and water. Drizzle er puffs. Chill.


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