250ml Water
125g Plain Flour
100g Butter – room temp
1 Pinch Salt
1 tablespoon Caster sugar
4 Eggs – Room Temperature
4-6 tablespoon Water – to sprinkle
INGREDIENTS FOR CREAM FILLING
300ml Full Fat Double Cream
Optional: 1 teaspoon Vanilla Essences
INGREDIENTS FOR CHOCOLATE SAUCE
200g Plain Chocolate
1 tablespoon Butter
25ml Double Cream
METHOD FOR PASTRY
1. In a pan boil the water
2. Add butter to the water to melt it, till it boils
3. Sieve flour, salt and sugar
4. Add the flour mixture once it has boiled
5. Beat the dough vigorously & continuously with a wooden spoon till the mixture thickens
6. Keep mixing/beating till it comes away from the side of the pan
7. Once its smooth remove out of pan and leave in a bowl/plate to cool down completely
8. Whisk the eggs one by one and add to the cooled pastry – do NOT be tempted to add all eggs at once!
9. You are after a mixture that is of dropping consistency – depending on the size of the eggs you are using, you might not need to use all the eggs
10. Preheat an oven
11. On no-stick baking tray sprinkle water
12. Add the pastry mixture to a piping bag and pipe the dough into small buns/blobs onto the baking tray – make sure you leave plenty of space in between
13. Place the tray in the middle shelf
14. At Gas Mark 6 bake for around 20 minutes till it puffs up
15. Remove and place on a wire tray to cool down
16. Once cooled, pierce the bottom of the pastry to fill in the cream
METHOD FOR CHOCOLATE SAUCE
1. Break chocolate into pieces
2. Add to a double boiler and let it melt
3. Once melted add the butter and double cream and mix
4. Remove off the double boiler
METHOD FOR CREAM FILLING
1. Take the cream out of the fridge just before using, do not leave out before
2. Add in a bowl and add essence if using
3. Whisk till you have soft peaks – I used an electric one, can be done by hand but will take longer
TO SERVE
1. Place cream in a piping bag and pipe it in through the hole
2. Place the filled rolls in a serving dish
3. Top with chocolate sauce
