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This is a classic dessert of small buns made of choux pastry filled with sweetened whipped cream and coated in chocolate sauce.
- For the choux pastry:
- 250ml water
- 15g caster sugar
- 125g unsalted butter
- 150g strong plain flour
- 4 eggs
- a pinch of salt
- 100g dark chocolate
- 50g sugar
- 200ml double cream
Preparation Time: 35 minutes + 30 minutes finishing
Cooking Time: 30 minutes
- Put the water, butter, sugar and salt into a pan over a medium heat and stir them until the butter has melted.
- Add the flour, stir it in and then beat the mixture with a wooden spoon until it comes away from the sides of the pan and forms a paste without any lumps in it.
- Tip the mixture onto a cold plate or dish and spread it out to allow it to cool to room temperature.
- Preheat the oven to 200°c.
- When the mixture is cooled, put it into a bowl (or back into the pan to save on washing up) and add the eggs.
- Thoroughly beat the eggs into the mixture to complete the choux pastry.
- Line a baking tray with greaseproof paper or (preferably) a sheet of silicon, scoop the choux pastry into a piping bag and pipe out small dollops of it, about 3cm wide and spaced about 5cm apart. (Alternatively, you can use a teaspoon although it is not as neat.)
- Fill a small bowl with water, dip your finger into the water and smooth down the peak of each dollop, re-dipping your finger for each one (the water helps to stop the choux pastry sticking to your finger).
- Put the tray into the oven and cook them for 30 minutes.
- Remove the tray from the oven, allow the choux buns to cool for 2 - 3 minutes before transferring them to a wire rack to cool completely.
- When the buns are completely cold, cut a small hole in the base of each one using a sharp knife.
- Put the double cream and the sugar into a large bowl and whisk it until it has become stiff and will hold its shape. Spoon this into another piping bag.
- Put the nozzle of the piping bag into the hole in the base of each choux bun and fill the hollow inside with the cream.
- When all of the choux buns have been filled with cream, melt the chocolate in a bain marie and dip the top half of each bun into the chocolate. Put them on the wire rack to allow the chocolate to cool and set.
- Serve. They can optionally be served with a jug of extra melted chocolate to pour over them.
- As an alterantive, you can pipe the the choux buns with ice cream instead of the sweetened whipped cream during stage 13.