Damasco Cream Puffs

Damasco syrup

Place the water and apricots in a medium saucepan and bring to a boil

Reduce heat and simmer for 5 minutes

Remove from heat and blend until smooth in an electric blender

Add orange liqueur and reserve

Pastry dough

In a separate saucepan, bring the water, cocoa powder, and margarine to a boil over high heat

Add flour and stir until mixture thickens

Remove from heat and let cool slightly

Add egg to pastry mixture and mix well with a wooden spoon until smooth

Use two spoons or a piping bag with a 1-centimeter round tip to shape the dough into small mounds on a baking sheet

Bake in a hot oven for 10 minutes, then reduce heat and bake for an additional 45 minutes or until puffed and dry

Remove from oven and let cool

Filling

Combine all filling ingredients in a medium saucepan and bring to a boil over high heat, stirring constantly

Remove from heat and let cool slightly

Cover with plastic wrap directly on the surface to prevent skin formation

Let cool

Cut each puff in half horizontally, separating the top layer as if it were a lid

Fill with chocolate cream and replace lids

Arrange on a plate with damasco syrup and place the puffs on top, if desired.