To cut down on the number of bowls, I left the water/butter/flour mixture in the saucepan and then used my portable mixer to beat in the eggs. I baked the batter in a round cake pan and then split it in half once it had cooled. For those who think this recipe is too "eggy", this will allow you to scoop out some of the inards and then let the shell dry out a bit before adding the fillings. As others have suggested, I used French Vanilla pudding mix. I couldn't find bittersweet chocolate at the grocers, so used semi-sweet. Fresh strawberries and raspberries are in season so that made a nice garnish along with some mint leaves. Yum.
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To cut down on the number of bowls, I left the water/butter/flour mixture in the saucepan and...