Milk
1/2 cup water
4 tablespoons light butter, softened
3/4 cup all-purpose flour
2 eggs
Filling
3 eggs, separated
2 tablespoons cornstarch
1 tablespoon vanilla extract
1/2 cup whole milk, dissolved in 1 cup water
4 tablespoons warm chocolate sauce
Milk
1/2 cup water
4 tablespoons light butter, softened
3/4 cup all-purpose flour
2 eggs
Filling
3 eggs, separated
2 tablespoons cornstarch
1 tablespoon vanilla extract
1/2 cup whole milk, dissolved in 1 cup water
4 tablespoons warm chocolate sauce
Melt the butter and water in a saucepan over medium heat
Remove from heat, add flour, and stir vigorously until smooth
Add eggs, beating well after each addition until the mixture is smooth
Precut the pastry into 20 portions (1/2 tablespoon each) and bake in a moderate oven for 20 minutes, or until golden brown
To prepare the filling, beat the egg whites with cornstarch, flour, and 1/4 cup milk
Set aside
Heat the remaining milk in a saucepan, then whisk in the mixture of egg yolks and vanilla extract
Remove from heat and let cool slightly
Beat the egg whites until stiff and fold into the cooled yolk mixture
Makes a small incision in each pastry and fill with the mixture
Refrigerate until serving time
Divide into quarters and top each quarter with 1 tablespoon of warm chocolate sauce.
