| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Ch4, Teletext |
6 |
servings |
INGREDIENTS
| 5 |
fl |
Cold water |
| 5 |
oz |
Butter |
| 2 1/2 |
oz |
Plain flour |
| 1 |
ts |
Sugar |
| 2 |
md |
Eggs |
| 1 |
oz |
Cocoa powder |
| 2 |
oz |
Dark chocolate |
| 5 |
oz |
Sugar |
| 3 |
fl |
Evaporated milk |
|
|
A few drops of vanilla essence |
| 1 |
|
284 millilit double cream |
INSTRUCTIONS
Preheat oven to gas mark 6/400F/200C. Beat eggs. Sift flour; add in
sugar. Dice 2oz/50g butter.
Heat water and butter in non-stick pan, stirring. As soon as it comes
to the boil, remove from heat.
Pour in sweetened flour at once. Mix quickly to form sticky dough.
Beat in in egg a little at a time, mixing thoroughly.
Place 20 tsps of the soft dough on a lightly greased baking tray.
Bake for 10 minutes, then increase heat to GM7/425F/220C. Bake for 20
minutes.
Remove choux puffs from oven. Pierce each with a skewer. Cool on a
rack.
Whip cream. Cut a slash in each choux puff. Fill with whipped cream.
Melt 3oz/75g butter in saucepan. Whisk in cocoa. Chop chocolate. Add
in chocolate, sugar, evaporated milk.
Cook, stirring until the sauce just reaches boiling point. Remove from
heat. Mix in vanilla essence.
Pour chocolate sauce over filled choux puffs and serve.
Converted by MC_Buster.
Recipe by: Teletext (Ch4)
Converted by MM_Buster v2.0l.
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