You’ll be amazed at how easy it is to make this cream puffs with chocolate sauce! This is an all time favorite dessert.

Equipment: Hart 225 mm J7 Pot
Prep time: 20 mins
Cooking time: 1 hour
Serves: 8 people

Ingredients

For the Cream Puffs:
1 cup cake wheat flour (128 g)
1 cup water (250 ml)
½ cup unsalted butter, cubed (115 g)
2 tsp sugar (10 ml)
½ tsp salt (3 ml)
4 large eggs

For the Filling:
½ cup fresh cream, whipped (125 ml)
2 tbsp caster sugar (30 ml)
For the Topping:
200 g dark chocolate, melted
Extra dark chocolate, shavings

Method

Preheat oven to 220°C. Grease and line 2 baking sheets.

For the Cream Puffs:

1. In a medium bowl, sift flour and set aside.
2. In a medium saucepan, bring water, butter, sugar and salt to a boil over medium-high heat, stirring gently with a wooden spoon.
3. Add flour and stir vigorously until a paste forms and pulls away from the sides of the pan to form a ball.
4. Remove pan from heat, allow paste to cool and stir at intervals for about 2 minutes.
5. Add eggs one at a time, stirring vigorously until each one is well incorporated before adding the next one.
6. Fit pastry bag with plain piping nozzle, scoop batter into bag and pipe out mounds/strips of pastry onto baking sheets.
7. Bake pastries for 20 to 25 minutes until deep golden and puffed up.
8. Reduce temperature to 160°C and bake for 20 to 25 minutes more.
9. Turn oven off and prop oven door open with a wooden spoon to release steam.
10. Let puffs dry for 15 minutes and transfer to a wire rack.

For the Filling:

1. Sweeten cream with caster sugar.
2. Spoon into a clean piping bag fitted with a 5 mm piping nozzle.
3. Push nozzle into the base of each puff and fill with cream.

For the Topping:

1. Drizzle puffs with melted chocolate and top with extra dark chocolate shavings.