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Instructions |
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Bring water and margarine to a boil. Remove from heat and stir in flour. Once it becomes a ball put back on heat for one minute. Remove from heat again.
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Stir in eggs one at a time until well blended. Drop by rounded teaspoons onto greased cookie sheet. Bake at 425 degrees for 20 25
minutes.Remove from oven (turn oven off), make small hole to release steam and put back in oven for 5 minutes. Remove from oven and cool on rack.
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Filling:
Mix above ingredients and refrigerate until ready to fill cream puffs. Fill using pastry filler or plastic bag.
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Frosting:
Boil butter, cocoa and milk together. Once it comes to a boil, remove from heat and stir in vanilla and conf. sugar. Dip filled cream puffs in chocolate. Refrigerate until ready to serve.
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Originally Submitted
1/19/2008
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