Cream Filled Choux Buns

These are just great, and with the same recipe you can make profiteroles or éclairs, or all three for a mixed platter for a treat.

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   1) Pre-heat the oven to 200/400/gas 6, grease and line a baking tray.
   
   2) Put water, butter and sugar in a pan over a medium heat until melted and just comes to the boil.
   
   3) Add the flour in one go and beat with a wooden spoon until the mix comes away from the sides and forms a ball. Remove from the heat and transfer to a mixing bowl, allowing to cool for 5 minutes.
   
   4) With an electric whisk add each of the eggs, one at a time mixing thoroughly between each one. You will find the batter thick and glossy on the last mix.
   
   5) Using 2 spoons shape the puffs on the baking sheet leaving 4cm spaces between, depending on the size required you can make up to 16, or even pipe the mix and make up to 30 profiteroles, or pipe éclairs.
   
   6) Bake in the centre of the oven for 20 minutes, then turn the temperature down to 180/350 Gas 4 for a further 20 minutes. They should be golden and when lifted the underneath should be dry and feel hollow.
   
   7) Whip the cream stiff ready to fill the choux buns, add a tbsp of icing sugar to taste if required. Cut buns in half and fill, or pipe into the profiteroles from the bottom.
   
   8) When the buns are cool and filled with cream make the chocolate icing by melting the butter with the milk in a small pan on a medium heat. Remove from the heat, add the cocoa and sugar and stir until smooth. Spread over the buns and leave to set.
   
   Plain choux pastry will last up to 3 days in an airtight container.