Preparation time: 10 minutes
Cooking time: 30 minutes


Ingredients:

• Butter - 60 gms
• Water - ½ cup
• Plain flour (maida) - ½ cup
• Eggs - 2 beaten

Filling:

• Icing sugar - 3 tablespoons
• Vanilla essence - ½ tsp
• Cream - 2/3 cup, whipped

Chocolate:

• Milk chocolate - 100 gm, melted

Method:

1. Melt the butter in a medium sized pan, add the water and bring to the boil.

2. Add the flour(maida) all at once and beat until the mixture leaves the sides of the pan.

3. Cool slightly, then add the eggs, a little at a time, beating vigorously.

4. Put the mixture into a piping bag (or a cellophane bag, push the mixture into a corner and cut a one inch hole into that corner). Pipe about two inch long lumps onto a dampened baking tray.

5. Bake in a preheated hot oven, 220⁰C (425⁰F), for ten minutes, then lower the heat to 190⁰C (375⁰F), and bake for a further 20 to 25 minutes until golden. Make a slit in the side of each puff.

6. Let cool.

7. To make the filling: Fold the sugar and essence into the cream. Pipe or spoon a little into each puff.

8. Apply a thin layer of melted chocolate on top of each cream puff.

9. Put the cream puffs on a nice platter and serve cold.

Serves: 4 to 6