1ml salt (if unsalted butter was used)
2 extra large eggs
Place water and the butter in a medium sized saucepan. Allow butter to melt. Don’t let the water boil.
Remove from heat.
Add the flour and salt and return to hear and stir quickly until dough comes together in the centre and comes off the sides.
Remove from heat for about 5 min.
Add the eggs in one at a time and stir well after each addition until dough is stiff again.
Place tablespoon dollops on a greased tray or use a piping bag for longer shapes.
Bake in a preheated oven at 200degC for 10 min and then reduce to 180degC and bake for another 15 min.
Switch off and leave to cool in the oven or you can take it out after 20 min or so.
Only cut in half once they’re totally cooled. Melt chocolate (100gr) and dip the tops into the chocolate.
Whip about 250ml cream and icing sugar together to taste. Fill the pastry. Add the chocolate covered tops and you’re done!
RECIPE AND PHOTO: Sandy Fernandes Nouwens