recipes

INGREDIENTS
250 ml boiling water
125 ml butter or margarine
250 ml cake flour
4 eggs

INSTRUCTIONS
Boil the water in a heavy-based saucepan.
Add the butter and stir until melted.
Add the cake flour, all together at once. Stir vigorously with a wooden spoon until the mixture forms a ball in the middle of the pan and no longer sticks to the sides.
Remove from heat and add the eggs one by one. Beat well before adding the next. The mixture should be very stiff.
Drop blobs of dough with a spoon onto a greased baking sheet. Approximately the size of a large walnut. Alternatively, use a piping bag.
Bake for 20 to 25 minutes in an oven preheated to 190 °C, and then a further 20 minutes at 160 °C.
Allow to cool on a wire rack. Do not store, use immediately.

Makes 36.

Fill with CREME PATISSIERE

Cover with CHOCOLATE SYRUP