I love cream puffs – when I was a child Mum bought me one from the local store each weekend; we called them “Elephant´s Feet”, as you can guess these were quite large – usually they had a lovely chocolate icing, but sometimes it was flavoured with coffee, which I loved.

Pastry
¼ pint water
2 oz unsalted butter
8 level tbsp plain flour, sifted
2 large fresh eggs, lightly beaten
Filling
Double cream
Few drops of pure vanilla extract
Chocolate sauce
125 ml double cream
85 grams Lindt Excellence Dark Chocolate, 70%
½ tsp pure vanilla extract

Pastry
Place the water and butter into a saucepan, bring to the boil.
Take off the heat, put in all the flour and beat with a wooden spoon until the dough beings to leave the sides of the pan. Continue beating until it just begins to form into a ball, allow to cool for a few minutes.
Using a hand held mixer, add a little egg at a time beating vigorously between each addition. The dough should have a “sheen” when ready. Wrap in clingfilm and chill for 30 minutes.

Preheat the oven to 200ºC
Spray a baking sheet with cold water

Form pieces of the dough into balls around the size of a golf ball.

When completed, cover with a baking tin, sealing with a flour and water paste. Bake in the preheated oven for 45 minutes. Test to ensure they are cooked by gently shaking the tin – if they move around, take out of the oven. Cut off the top, leave to cool on a wire rack.

When cool fill with flavoured whipped cream, replace the top and serve with a chocolate sauce.

Rich dark chocolate sauce

Put the chopped chocolate into a heatproof bowl.
Pour the cream into a small heavy-based saucepan, heat gently while stirring frequently.
Warm until the bubbles appear around the edge of the saucepan.
Pour over the chopped chocolate, leave a few minutes then until smooth, add the vanilla extract, and whisk until the sauce thickens then serve immediately.

Flavourings – cognac, rum, brandy, coffee liqueur, Grand Marnier, chocolate liqueur.

Alternative – fill the puffs with chocolate ganache, drizzle melted chocolate over the top and serve.