Victorian tea party--cream puffs and ribbon tea sandwiches

Ingredients

• 1/4 cup water
• 6 tablespoons butter
• 1 cup flour
• 1 tablespoon sugar
• 3 eggs, beaten
• 4 tablespoons butter
• 4 oz cream cheese
• 1/4 cup parsley, chopped
• 2 tablespoons chives, chopped
• salt and pepper to taste
• loaf of white bread

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Preparation

• Melt the butter and water in a saucepan and continue until it comes to a boil. Stir in the 1 cup of flour.
• Remove from heat and mix in the sugar. Allow to cool slightly. Temper the eggs and little by little add the eggs into the hot flour mixture.
• Stir constantly so the eggs do not cook! Once all the eggs are incorporated and a homogenous mixture is formed, drop by tablespoon full onto a greased cookie sheet.
• Bake for 20 minutes at 350 degrees. Remove from oven and split each puff open while still hot, return to an off oven for a couple of minutes to dry the center out. Allow to cool completely.
• Combine butter, cream cheese, parsley and chives in a food processor and "blend" until green. Salt and pepper to desired taste.
• Spread and even layer on 1- slices of bread and cover with the remaining slices. Cut off crusts and cut into fancy triangles. Makes about 32-36 triangles.