Chocolate Cream Puffs

Source

Cream Puffs


90g butter
200ml water
1/4 tsp salt
120g all-purpose flour, sifted
4 eggs

1. Preheat oven to 200 degrees C.
2. In a large pot, bring water and butter to a rolling boil. Stir in flour and salt until the mixture forms a ball. Transfer the dough to a large mixing bowl. Using a wooden spoon or stand mixer, beat in the eggs one at a time, mixing well after each. Drop by tablespoonfuls onto an ungreased baking sheet. Spray some water on the puff.
3. Bake for 15 minutes in the preheated oven, reduce the heat to 180 degree C and continue baking for another 25 minutes.

Chocolate Whipped Cream


1 cup heavy whipping cream
1/2 tsp pure vanilla extract
2 tbsp confectionery sugar
2 tbsp cocoa powder

1. For whipped cream, in a large mixing bowl combine all of the ingredients, cover and chill the bowl and beaters in the refrigerator for at least one hour. When chilled, beat the mixture until stiff peaks form. Split puffs and remove soft dough. Add filling; replace tops.