Cream Puffs / Eclairs - Celebrating Spring

Self cooking photograph

Also known as profiterole.
sifted flour	1 cup, heaped
eggs	3, large
sugar	1tbsp
butter	100g
salt	a pinch
luke warm water	1-1/2 cup
cream	1 packet
Method:
Combine the water, sugar, salt and butter in a sauce pan.
Bring it to boil, stirring until the butter melts.
Remove from heat and beat in the flour at once with a wooden spoon.
Return to medium heat & continue to mix until the mixture is cleanly away from the sides of the pan.
(it will look like a ball)
Cool it a little and add eggs one by one, mixing after each addition until mixture is smooth.
Grease and floured a baking tray.
Place spoonful of the mixture on the prepared tray or you can also use a piping bag.
(you can use a little water to shape each puff with your finger.)
Bake in preheated over for half an hour on 220 C.
Then reduce temperature to 180 C and continue to bake for further 45 minutes.
Puffs will be ready when thy are golden brown.
Their shell is firm and hollow from inside.
Cool completely, split them and fill with whipped cream and top with hot chocolate sauce.
Whip cream with 2tbsp of sugar until thick.
Hot Chocolate Sauce:
plain chocolate	1 bar
icing sugar	4tbsp,heaped
butter	1tbsp
milk	3tbsp
Method:
Put everything in a sauce pan and bring it to boil on a very low heat.
Then mix well and pour over the puffs.
Serve cold.
Makes 12 to 14 puffs.