Choux Pastry

Ingredients

125g/6oz plain chocolate
284ml/10 fl oz double cream
1 tbsp. caster sugar

Method

Chop the chocolate into pieces and melt in a heatproof bowl over a pan of gently simmering hot water. Whip the cream and sugar until stiff, and then fold in half the melted chocolate. Chill for 30 mins until thick enough to hold its shape. Spoon or pipe the chocolate cream into the bottom of each choux puff. Replace the tops and drizzle with the remaining melted chocolate

Chef's Tips

Click here for the recipe to make Choux Pastry