Cream puffs

Grease a large baking sheet.
Choux pastry: Add the boiling water to the butter
in a saucepan and stir, heating
until the butter has melted.
As
soon as the mixture comes to the
boil add the flour and salt in one
go, stirring with a wooden spoon
until the mixture forms a paste and
no longer sticks to the sides and
bottom of the saucepan.
Remove
the saucepan from the heat and
leave to cool for 5 minutes.
Using
a wooden spoon, beat in the eggs
one by one. Leave the pastry to
cool. Meanwhile preheat the oven
to 200°C.
Drop spoonfuls of the
pastry on the baking sheets,
spacing them 4 cm apart.
You
can also pipe the pastry onto the
baking sheet. Bake for 15 minutes,
reduce the temperature to 180°C
and bake for another 15 minutes.
Leave to cool on the baking sheet.

To finish: Cut open each pastry puff
on one side and fill with the cream.
Melt the chocolate in a double boiler or a glass bowl over simmering
water.
Dip the filled puffs in the
melted chocolate and set aside
until the chocolate has hardened.
Dust with icing sugar just before
serving.