2 oz. butter
¼ pint water
2 ½ oz. plain flour, sifted
2 eggs, beaten
300 ml whipping cream
2 teaspoons cocoa powder
2 tablespoons icing sugar
200g dark chocolate
2 oz. butter
Dash of milk
Preheat the oven to gas mark 7 / 220 degrees.
Melt the butter in a large pan, then add the water and bring to the boil. Once it starts to heavily bubble, remove from the heat and add all the flour ad once, beating hard until it gathers into dough and leaves the sides of the pan.
Allow it to cool before beating the eggs gradually, bit by bit into mixture until it becomes a smooth paste.
Grease and dampen baking sheets and line them on baking trays.
Pipe out 1 inch thick lines, to about 3 inches long on the baking trays, pop in the oven (in my case, a Blomberg Electric Cooker) for 35 minutes. Once cooked (they will be golden brown & hard), remove from the oven making small holes at the top, middle & end to release steam & allow a place for the filling to be inserted.
In a bowl, whip the cream, cocoa powder & icing sugar together until it thickens and become stiff. Add this to a piping bag. Pipe into the middle of the pastries using the three holes to ensure even coverage.
In a small saucepan, melt the butter & chocolate; add a dash of milk until it’s all melted. Remove from the heat and beat in the icing sugar until all the lumps are gone.
Dip the tops of the Pastries into the chocolate mixture and pop on the side to set. Do this with each pastry.
Refrigerate your choux buns to stop the whip inside from going off (that’s if there are any left)