150 grams all purposeflour
2 teaspoon granulated white sugar
75g butter, cut into pieces
250 ml water
4 large eggs,
1 tsp vanilla extract
1 cup (240 ml) heavy whipping cream(double cream) (35-40% butterfat)
1/2 teaspoon pure vanilla extract
1 1/2 tablespoons icing sugar, or to taste
Powdered (Confectioners or icing) sugar or chocolate sauce
Choux Pastry:Preheat oven to 170 degrees C and place rack in center of oven.
Place the butter and water in a heavy saucepan over medium high heat and bring to a boil. (Make sure that the butter melts before the water boils to reduce the amount of evaporation.) Remove from heat and, with a wooden spoon, add the flour mixture, sugar & vanila, and stir until combined. Return saucepan to the heat and stir constantly until the dough comes away from the sides of the pan and forms a thick smooth ball (about 1-2 minutes). Once the dough is lukewarm start adding the eggs (1 at a time) and continue to mix until you have a smooth thick paste. Spoon or pipe mounds of dough onto the baking sheet, spacing about 2 inches (5 cm) apart.
Bake for 15 minutes and then reduce the oven temperature to (160 degrees C). Continue to bake for a further 10 to 15 minutes or until the shells are a nice amber color and when split, are almost dry inside. Turn the oven off,
Whipped Cream: Cover and chill the bowl and whisk in the refrigerator for at least 15 minutes. When chilled, whip the cream just until stiff peaks form. In a large mixing bowl place the whipping cream, vanilla extract, and sugar and stir to combine.
Chocolate sauce – 80-100ml fresh milk or heavy cream, 50g butter & 200-250g semi sweet chocolate. 1 tsp Baleys Cream or vanilla extract (optional), melt on double boil & serve warm.
Cinnamon sugar – 2-3 tbl fine sugar mix well with 1 tsp cinnamon powder.