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Chocolate Profiteroles

Make a paste same as for eclairs, using one-third cup sugar instead of three tablespoons. Add to paste while hot one ounce melted Walter Baker & Co.'s Premium No. 1 Chocolate. Cool and add eggs. Drop by spoonfuls on a slightly buttered tin sheet one and one-half inches apart, and shape with the handle of a wooden spoon as nearly circular as possible, having mixture slightly piled in centre. Bake in a moderate oven twenty-five to thirty minutes. Cool, split and fill same as eclairs.