ingredients
makes 8
2/3 cup All purpose flour
pinch of salt
1/4 cup butter, cut into cubes
1/4 pint sparkling spring water
1 tbsp golden superfine sugar
2 medium eggs, lightly beaten
FILLING
284 ml carton heavy cream
1 tsp vanilla extract
1 tsp golden superfine sugar
TOPPING
8 ounce plain chocolate, in pieces
3/8 cup butter, at room temperature
method
1. Sift the flour with the salt on to a sheet of greaseproof paper. Put the butter, sparkling water and superfine sugar into a medium heavy-based pan. Heat gently until the butter is melted and the sugar dissolved, then bring to a rapid boil.
2. Take off the heat and immediately tip in all the flour. Beat thoroughly with a wooden spoon until the mixture forms a smooth ball in the centre of the pan. Turn into a bowl and leave to cool for 15 minutes.
3. Add the eggs to the mixture, a little at a time, beating well after each addition. Make sure the mixture is thick and shiny before adding any more egg - if it's added too quickly, the choux paste will become thin. Add just enough egg to give a smooth, dropping consistency (you may not need all of it).
4. Sprinkle a non-stick baking sheet with a little water. Using two dampened tablespoons, spoon the choux paste into 8 large mounds on the baking sheet, spacing them well apart to allow room for expansion.
5. Bake at 220°C (400°F) for about 30 minutes until risen and golden brown. Make a small hole in the side of each bun, then put in the switched-off oven for 10 - 15 minutes to dry out. Transfer to a wire rack and set aside to cool.
6. For the filling, whip the cream with the vanilla extract and sugar to soft peaks. Split the choux buns and fill them with the flavoured cream.
7. For the topping, melt the chocolate with the butter in a heatproof bowl set over a pan of simmering water. Leave to cool until beginning to thicken. Top the choux buns with the warm melted chocolate to serve.
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