A little tip to make the choux pastry light and puffy . . . as the pastry cooks, the water in the dough turns to steam and puffs up the pastry so, when making, don't let the water boil before the butter fully melts or some of this essential water will evaporate and be lost.
150ml (2/3 cup) Water
1/2 cup of flour, sifted (generous)
2 eggs, lightly beaten
Filling and Icing:
Whipped cream (with icing sugar and vanilla added, to taste).
1 1/2 cups icing sugar
1 TBSP Cocoa
2-4 tsp water.
To make the puffs, put the water in a medium pan, add the butter and heat gently until the butter melts. Increase the heat to high.
As soon as the water and butter mixture boils, tip in all the flour at once.
Beat the ingredients with a wooden spoon until the mixture leaves the sides of the pan and comes together in a ball. It should be quite stiff. Leave to cool slightly in the pan.
Preheat the oven to 220 deg C.
Add the eggs, a little at a time. Beat well each time with a wooden spoon or whisk until the mixture is thick and glossy. (You may not need to use all the egg to achieve this.
Place walnut-sized spoonfuls of the mixture onto the baking sheets, leaving some space between them in case they spread. Bake for 25-30 minutes, until they are golden brown and well risen.
When they are completely cooled, make a little hole in the bottom and pipe the whipped cream into them until filled.
To make the icing, mix the icing sugar and cocoa in a small bowl. Add enough water to make it thick. Spread on each puff and serve immediately.