CREAM PUFFS

 Choux pastry:

110 g (1/2 cup) butter

1 cup water

Pinch of salt

4 eggs

1 extra yolk beaten with 1/2 tbsp water

Filling;

500 g (2 cups) thick cream whipped with

3 tbsp icing sugar

2 tbsp brandy 

Extra icing sugar for dusting chocolate scrolls and almond flakes for garnishing;

Chocolate sauce:

250 g (8 oz) dark chocolate 

250 ml (1 cup) milk and cream mixed half and half

60 g butter

2 tbsp brandy

For the puffs. bring the water, butter, and salt to the noil.  When the butter melts remove it from the heat,  add the flour and stir vigorously with a wooden spoon until the dough forms a ball around the spoon.  Return to the fire and cook, stirring, for 2-3 minutes more, and set the dough aside to cool a little.  

Then add the eggs, one at a time, stirring thoroughly until each egg is absorbed completely before adding the next.

With the help of two coffee spoons, make small mounds and place them on a tin lined with buttered parchment 2 1/2 centimeters apart.  Brush each profiterole with egg wash and bake in a hot oven at 180 C for the first 10-12 minutes. Then reduce the heat to 170 C and bake for 20 minutes until doubled in bulk and they turn light golden. Turn off the oven and make a small slit on each chou. and remove them from the oven and place them on a rack to cool.

Meanwhile, make the sauce.  Bring the milk/cream to a boil and stir in the melted chocolate. Turn the heat down when it starts simmering, remove it from the fire. Then add the butter and brandy, stirring constantly until the sauce becomes cold and shiny.  

An hour before serving. fill the choux with whipped cream. Place the choux in a bowl covering each layer with chocolate sauce, and leftover whipped cream, and garnish with chocolate scrolls and almond flakes,