Chaux au Chocolat (Chocolate Cream Puffs)
1 cup flour, sifted
2 tbsp. sugar
1 cup water
4 eggs, unbeaten
1/3 cup butter
1/4 tsp. salt
Heat the butter, sugar, salt and water together until it boils. Gradually add the flour and cook until the mixture does not stick to the pan. Stir constantly. Remove from the fire and add the eggs, one at a time. Mix well. Drop into small cakes and bake at 450F for twenty minutes. Reduce the heat to 325F and continue baking twenty minutes. Make a slit in the side of the cakes and fill with whipped cream. Ice the tops with sweet chocolate melted over hot water.
Chess Cakes
1 cup sugar
4 egg yolks
1/8 cup butter
1 egg
Cream the butter until soft enough to mix with the sugar. Add the eggs and mix until the egg ceases to be stringy. Line small tart shells with pastry rolled paper thin. Put a small spoon of the filling in each tart shell. Bake at 450F until the pastry is set. Reduce the heat to 350F and finish baking.
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