Little Pastry balls filled with custard

WHAT YOU NEED:

Choux pastry -

150ml water

50g butter

65g plain flour

2 eggs lightly beaten

pinch slat

Filling -

250ml double whipped creme

teaspoon brown sugar ( you can use any sugar really)

vanilla essence to taste ( and/or a dash of your favourite alcohol spirit)

 

HOW TO MAKE IT:

Preheat oven to 200'c

Put water and butter in a pan and bring to the boil

Take off heat and add flour & salt - beat until a smooth paste and forms a ball

Cool slightly gradually beat in eggs to form a shiny smooth paste

Spoon into a piping bag and fit nozzle "1"

Pipe small mounds on a greased tray

Bake 15min or so until risen and golden

Let cool on wire rack

Whip all the filling ingredients together until firm

When pastry cool split in half but hinged on one side & fill with filling

 

PRESENTATION:

Arrange 2 or 3 on a flat dish and pour warm choclate sauce on top. decorate with half strawberry