Puerto Rican Recipes

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Procedure:
Heat a medium saucepan 1 cup milk with the stick of butter and a quarter cup (1/4) Unsweetened Chocolate Cortés, cook at medium-high and let come to a boil, add one cup all-purpose flour. Reduce heat and stir well with a wooden spoon. Let stand a few minutes to cool before placing in the food processor. Process with 4 whole eggs. Add some parmesan cheese (¼ cup) continue stirring until it is pasty consistency. Place in a pastry bag with nozzle (the size preferred by the profiterole) and gently squeezing give shape the dough on a baking sheet with paper "parchment" leaving space between each so that they can increase without sticking. Place in oven at 425 degrees for 10 minutes, and then 10 minutes at 375 degrees. Remove from oven, allow to dry and cool. Fill giving a cut in half without separating completely. Make a shrimp salad or chicken breast to fill them.

Enjoy !!!