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Almond Butter


      1 1/2 sticks Butter, unsalted
      1 1/2 cups Water
      1/4 teaspoon Salt
      1 teaspoon Sugar
      1 1/2 cups Flour
      6 Eggs
      Dark Chocolate Ice Cream
      Whipped Cream


    Preheat oven to 425.
    Bring butter, salt, sugar and water to a boil in a saucepan.
    When boiling, remove from heat and dump all the flour in at once.
    Stir vigorously until well blended.
    Return to heat and stir until mixture forms a "mass" and a light doughy film  forms on the bottom of the pot.
    Remove from heat and add the eggs one by one, stirring well after each addition.
    Using a pastry bag, pipe the puffs directly onto a buttered baking sheet.
    Smooth the top of each puff with a pastry brush dipped in beaten egg.
    Bake for 20 minutes, then reduce heat to 375 and bake for 10 minutes more.
    Remove puffs from oven and pierce each one with a sharp knife to allow the steam to  escape.
    Close heat in oven and put puffs back into warm oven for 10 - 15 minutes to dry out.
    Remove from oven to cool.

    Fill with desired filling. I use a dark chocolate ice cream.
    Top each profiterole with a dollop of whipped cream.

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