1/2 c  Boiling water
1/4 c  Butter or margarine
1/8    Teasp. salt
1/2 c  Sifted all-purpose flour
2    Eggs, unbeaten

(small cream puffs with chocolate sauce)

Creme Patissiere, below Chocolate Sauce, below

1. Start heating oven to 375 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.

2. Remove from heat; continue beating to cool slightly–about 2 min.

3. Add eggs, one at a time, beating well after each addition. After last
egg has been added, beat until mixture has satinlike sheen.

4. 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.

5. 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.

Creme Patissiere: 2 cup milk 1/2 cup granulated sugar 1/3 cup flour 1/8
teasp. salt 5 egg yolks, beaten 1/4 teasp. vanilla extract

Day before:

1. In double boiler, heat cream.

2. Combine sugar, flour, and salt. Add to egg yolks; beat until well-mixed.

3. Stir some of hot cream mixture into egg yolks; mix well. Stir egg
mixture into the remaining cream mixture in double boiler.

4. Cook over hot water, stirring constantly, about 15 min. or until mixture
is thickened and coats spoon. Remove from heat.

5. 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.