Yield: 48 Servings
|½ cup||Butter (one stick)|
|3 cups||Heavy or whipping cream|
|⅓ cup||Powdered sugar|
|¼ cup||Almond-flavored liqueur|
|6||Squares semisweet chocolate|
|1 tablespoon||Light corn syrup|
From: Patricia Moore <PCPJMOOR@...> Date: Fri, 26 Jul 1996 16:02:53 -0700 Start 3 hours before serving or early in day. In 3 qt. saucepan over med.
heat mix water, butter and salt until butter melts and mix boils. Remove from heat. With a wooden spoon vigorously stir in flour all at once until mix forms a ball and leaves side of pan. Add eggs one at a time, beating well after each addition until smooth. Cool slightly. Preheat oven 375.
Grease 2 large cookie sheets. Drop batter by heaping teaspoons onto sheets in small mounds about 1½ inches apart. Bake 25-30 minutes. When cool make filling in large bowl with mixer at med speed. Beat whipping cream, powdered sugar, cocoa, and almond until soft peaks form. Cut off top ⅓ of puff and fill bottom with filling, replace tops. Spoon chocolate glaze over tops and refrig till firm. 4 dz, 120 cals each CHOCOLATE GLAZE: In heavy 1 qt pan over low heat melt 6 squares semisweet chocolate, 2 tablespoons butter, 2 tablespoons milk, 1 tablespoon light corn syrup until smooth, stir freq.
EAT-L Digest 25 July 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .