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.