Woman's Day
Ingredients
Sauce
Chocolate cream
Method
1.Preheat oven to hot. 200°C. Line 2 oven trays with baking paper.
2.Combine water and butter in a medium saucepan. Place over a low heat. Bring to the boil.
3.Sift flour, cocoa and salt together onto a piece of baking paper. Add to water mixture, stirring to combine. Cook, stirring, 1 minute, until mixture leaves the sides of the saucepan and forms a ball around the spoon. Remove from heat. Transfer mixture to electric mixer. Cool 5 minutes until comfortable to touch.
4.Using an electric mixer, add eggs to dough one at a time, beating well after each addition, until smooth and glossy.
5.Transfer to a piping bag with 1.5cm nozzle. Pipe 4cm rounds onto trays, 3cm apart. Using wet fingertips, gently pat down to make smooth. Bake 10 minutes. Reduce oven to moderate, 180°C. Bake a further 20-25 minutes, until firm to touch.
6.Make a small slit in the side of each puff. Return to turned-off oven until completely cool. Split puffs to fill. (Remove any uncooked dough from puffs before filling).
7.To make chocolate cream, place 1/4 cup cream and chocolate into a small heatproof jug. Microwave on medium (50 per cent) power for 1 minute, stirring, until smooth and well combined. Whip remaining cream until soft peaks form. Using a flat knife, swirl chocolate mixture through cream. Spoon cream mixture into each puff.
8.To make sauce, place chocolate and cream in a medium heatproof jug. Microwave on medium (50 per cent) power 1-2 minutes, stirring twice, until smooth. Drizzle sauce over filled puffs and dust with icing sugar to serve.
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