Petit Choux

So these might look hard to make but really aren't. They taste great and look pretty darn cool. This is basically the start of a croque-en-bouche for all of those who are more daring but I prefer them as a bite-sized post meal treat!

Enjoy

Ingredients:

75g butter

200ml water

A pinch of salt

100g plain flour, sifted

3 eggs, lightly beaten

Method:

- Preheat an oven to 200C

- Put the butter, water and salt into a pan over a low heat

- Once melted turn up the heat and boil

- Using a folded sheet of paper 'shoot' the sifted flour into the liquid and quickly stir until the mixture is combined (don't over-beat)

- Leave the mixture to cool until you can touch the bottom of the pan for 10 seconds

- Pour a little of the eggs into the mixture and beat until incorporated

- Repeat this process until the mixture looks smooth, glossy and holds its shape (depending on the size of the eggs you may need to add slightly more or slightly less)

- Put the mixture into a piping bag

- Onto a liberally buttered and water splashed baking sheet pipe 2p sized dollops of the mixture

- Bake for 15 minutes until pale brown, they should shake off the baking sheet

- Immediately turn then upside down and poke a hole in the bottom to release the steam

At this point you can fill with whipped cream and top with a chocolate sauce or dip in caramel or fill with a cheese sauce. I prefer to dip them in caramel to add a crunch and then fill with whipped cream.