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Shave into a cup one ounce of Walter Baker & Co.'s Premium No. 1 Chocolate, and put the cup into a pan of boiling water. Make a paste the same as for éclairs, save that instead of one tablespoonful of sugar three must be used.

As soon as the paste is cooked, beat in the melted chocolate. When cold, add the eggs, and beat until light. Drop this batter on lightly buttered pans in round cakes, having about a dessertspoonful in each cake. Bake for about twenty minutes in a moderately hot oven. Serve either hot or cold, with whipped cream prepared the same as for Filling No. 1 for éclairs. Heap the cream in the center of a flat dish, and arrange the profiteroles around it.

These old fashioned chocolate recipes are taken from the classic cookbook: Chocolate and Cocoa Recipes and Home Made Candy Recipes. View more recipes [index].


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