1 cup of warm water
115g of room temperature butter
1/4 teaspoon of salt
1 cup of plain flour
4 LARGE eggs
500ml of cream
1 tablespoon of icing sugar
80g of dark chocolate or to make chocolate icing 1 Tablespoon of butter, 1 cup of icing sugar, 1/4 cup of cocoa and hot water.
Preheat oven to 200°c.
Grease two baking trays with cooking spray.
In a large-medium pot add the warm water, butter( room temperature chopped into small squares) and salt. Slowly bring to the boil stiring occasionally over a medium heat, don’t let it boil until butter has melted. Once it starts to boil remove from heat and add flour. Mix quickly until a smooth ball forms. Leave to cool for 5-10 minutes so the egg won’t curdle when added. I transfer to either a bowl or a stand mixer bowl.
Once cooled to warm add eggs one at a time mixing well inbetween. You want it to be thick but still fall off spoon when lifted up so check before adding last egg. Mix until smooth and shiny. You can do any shape and size you like, Using a pipping bag, a pastry bag or a teaspoon. I used a pipping bag, the biggest tip a plain circle. Optional you can beat up an egg and egg wash, the egg will help you shape them.
Bake for around 30 minutes or until golden and puffed. Remove from tray straight away, and if you are cutting in half rather than pipping cream in each end then cut straight away with a very sharp knife. I cut in half so I can take out the soft dough from inside. Leave to fully cool.
Whip cream and icing sugar together. Melt the dark chocolate in microwave in 30sec intervals. Or make chocolate icing by mixing all ingredients together till smooth.
To put together you can either pipe cream in with the star tip or spoon it like I did. Cream on bottom one and then dip top in chocolate put together and enjoy