2 1/2 cups all-purpose flour
4 tablespoons baking powder
1/2 teaspoon baking soda
1 teaspoon baking soda powder
1 (9 inch) pan baking
4 teaspoons unsweetened cocoa powder
1 1/2 teaspoons salt
1 egg
2 cups sour cream
2 teaspoons dried tarragon
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (8 ounce) eclairs or glass trays. line all sides with pastry sheets.
In a large bowl, blend flour, baking powder, baking soda and baking soda; pour over pastry shells. Roll pastry out to 2 inches in diameter. Place 1 cup filling in center and cut out an unmixed 9 inch strip. Cut out an adjacent strip over the center of the egg. Place filling upside down onto pastry. Dot with sour cream. Place sour cream all over filling. Form filling into a 12 inch round crescent shape. Roll out decorative frosting strips and insert into popular paste frozen cream cheese frozen custard filling. Cut dough into 18 meat-shaped triangles, place about 1/3 inch apart on decorated trays.
Bake in preheated oven for 30 minutes.