Chocolate Choux Pastry
|Milk||4 Fluid Ounce (125 Milliliter)|
|Water||4 Fluid Ounce (125 Milliliter)|
|Unsalted butter||4 1⁄2 Ounce (125 Gram)|
|Caster sugar||1 Teaspoon|
|Plain flour||5 1⁄2 Ounce (165 Gram)|
|Unsweetened cocoa powder||1 1⁄2 Tablespoon|
|Chopped almonds||4 Tablespoon|
Preheat the oven to 190°C (375°F), gas mark 5.
Mix the milk, water, butter, salt and sugar in a pan and bring to the boil.
Add the flour and cocoa in one go, stirring in with a wooden spoon for about 2 minutes.
Remove from the heat and add the eggs one at a time, stirring each one well in.
Using a piping bag with a 12-mm / 1/2-inch nozzle, pipe small balls of choux pastry (about the size of a walnut) onto a baking sheet lined with nonstick baking parchment.
Sprinkle with chopped almonds and bake in the preheated oven for 20-25 minutes, making sure you do not open the oven door while they are cooking.
Remove from the baking sheet and leave to cool on a wire rack.