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.
