Brandy Chocolate Choux Buns
|Choux pastry||1 (1 Quantity)|
|Double cream||1⁄2 Pint, whipped (300 Milliliter, 1 1/4 Cups)|
|Plain chocolate||6 Ounce (175 Gram)|
|Brandy||30 Milliliter (2 Tablespoon)|
|Icing sugar||1 Tablespoon, sifted (For Decoration)|
Make the choux balls according to the recipe, baking them until golden and then leaving them to cool.
Make the filling.
Whip the cream.
Melt the chocolate in a bowl over a pan of hot water or in the microwave.
Stir in the brandy, then fold into the cream.
Use to fill the choux balls.
Pile on a serving plate and dust with icing sugar.