Chocolate Glaze

 Chocolate glaze

1 (6 ounce) package semisweet chocolate pieces

3 tablespoons light corn syrup

2 teaspoons strong, brewed coffee

Melt chocolate with corn syrup and coffee on top of a double boiler over hot, not boiling water. Stir until smooth and glossy. Pour while hot, over cake or éclair. Spread with spatula to cover top and sides with thin glaze. Chill. Enough for a 10 inch tube cake.

NOTE

For cream puffs you cut to top off and fill with whipped cream. Replace the top and dust with powdered sugar. 

For an appetizer you can pipe the cream puff mixer into dime size dots. Then bake as normal, keeping an eye on it so it doesn’t burn. Then fill it with a crab mixture or cheese whiz.