Ingredients
125 g
butter
250 ml
water
150 g
cake flour, sifted three times
pinch of salt
4
extra-large eggs, beaten
FILLING
1
instant milk tart mix
5 ml
vanilla essence
TOPPING
100 g
dark chocolate
Method:
1. Place the butter and water in a heavy-based saucepan and slowly bring to the boil. The butter should have melted by the time it boils.
2. When the mixture is boiling rapidly, tip in all the flour and remove the pan from the heat. Beat vigorously with a wooden spoon until the mixture is thick and smooth and forms a ball. Beat in the salt.
3. Allow the mixture to cool, then beat in the egg a little at a time, until the mixture is a dropping consistency and not runny. (You may not need to use all the egg).
4. Drop teaspoonfuls of the choux mixture on to a wet baking tray and bake in a preheated oven at 200 ºC for 35 to 40 minutes. The puffs should swell and be a golden brown colour.
5. Once cooked, make a small hole in the base of each choux puff and return to the oven for a further 5 to 10 minutes, bases uppermost to dry out.
6. FILLING: Make up instant milk tart mix according to packet instructions. Mix in vanilla essence and fill each choux puff.
7. TOPPING: Melt chocolate and drizzle over puffs. Serve immediately.
