Preparation:
Thaw pastry for 20 minutes, then unfold. Roll each square until 10 inches square in size. Cut each sheet into 20 (2 inch) rounds. Place rounds on ungreased baking sheets. Combine water and egg and brush top of each round. Chill for 10 minutes, then bake at 425 degrees for 12 to 15 minutes. Remove to wire rack and cool completely.
Split each puff and spread bottom half with 1/2 teaspoon blueberry jam, then put top half back in place. Melt chocolate; add shortening and stir until smooth. Drizzle top of each puff and let set until chocolate hardens. |
