Instructions: Method
1 Place choux paste into a piping bag with a plain round nozzle 12mm/1/2in and pipe fingers onto a lightly greased baking sheet. Two teaspoons may be used to place small quantities onto the tray 2 Bake in preheated oven until well risen crisp and golden brown 3 When cool fill with whipped cream and coat with chocolate sauce

This recipe can also be adapted to make profiteroles Place or pipe small walnut size portions of mixture onto tray. Cook as above and pour sauce over cooled filled profiteroles.

small oven: 190 degrees C approx 20-25 minutes PREHEATED middle shelf
fan oven: 180 degrees C approx 15-20 minutes PREHEATED

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