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Choux Puffs with Chocolate Cream
- Makes
6
puffs - Difficulty
Easy
By Julie Jones
Published 2017
Choux pastry is lovely and light and is easier to make than many think. Piped into éclairs or profiteroles and filled with anything from whipped cream to flavoured crème pâtissière, choux pastries make for a great tea-time treat. The cooked pastry freezes really well and will only need to be thawed prior to filling.
Ingredients
Choux Pastry
150 ml 5 fl oz ⅔ cup 100
Method
Line a baking sheet with non-stick baking paper. The filling will need to be cool before using so I suggest that you make this first.
Place the chocolate in a heatproof bowl, sat above a pan of simmering water. When the chocolate has melted, remove from the heat and set aside.
Put the egg yolks and one-third of the sugar in a large bowl. Whisk the yolks and sugar until they are
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