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French Silk Filled Cream Puffs

Cream Puffs:
1 cup water
1/2 cup butter
1 cup all-purpose flour
1/4 teaspoon salt
4 eggs

Filling:
3/4 cup butter
1 cup granulated sugar
1 1/2 teaspoons vanilla extract
2 tablespoons instant coffee
3 eggs
3 ounces unsweetened chocolate, melted

Heat oven to 400 degrees F.

Bring water and butter to a boil in a heavy saucepan. Add flour and salt at once. Beat until smooth ands forms a ball; remove from heat. Beat in eggs one at a time until batter is shiny.

Place by tablespoon portions 2 inches apart on ungreased cookie sheet. Bake 25 minutes or until golden brown. Cool.

Slice top off and scoop uncooked batter from inside. Fill with filling and replace top. Sprinkle with confectioners' sugar and serve.

For filling, cream butter and sugar in mixer, blend in vanilla extract and coffee. Add eggs one at a time, beating 2 minutes after each addition. Blend in chocolate. Chill 1 hour before filling cream puffs.

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