Chocolate Elairs

Choux Pastry:

Water 150ml

Butter 70g/cut into small pieces

90g Strong Plain Flour, sifted

2 eggs

Method:

Pace water in a saucepan, add the butter and heat gently until the butter melts.

Bring to a rolling boil, then remove the pan from the heat and add the flour in one go, beating well until the mixture leaves the sides of the saucepan and forms a ball.

Leave to cool slightly, then gradually beat in the eggs to form a smooth, glossy mixture.

Spoon into a large piping bag fitted with a nozzle.

Cream filling:

Instant Custard Powder 45g

Milk 130g

Non-dairy Whip Cream 90g

Method:

1. Mix custard powder with milk and stir well.

2. Whip the cream and mix well with the custard.

Top filling:

Melt some cooking chocolate (i use tulip brand).

- Makes 20 mini size.