|Plain flour||80 Gram|
|Eggs||2 , beaten|
|Thick cream||50 Milliliter|
|Castor sugar||15 Gram|
|Cocoa powder||2 Teaspoon|
|Dark chocolate||40 Gram|
To make the pastry Place the butter and water, in a 1.5 litre dish.
Microwave on 100% power for 2:30 minutes.
Mix once during cooking.
Add the flour, mix well, till it froms a ball in the centre of the bowl.
Allow the mixture to cool slightly.
Add lightly beaten eggs, a little at a time, beating well constantly, till the mixture is soft and firm..
Pre heat the oven on convention' at 180Â°C, with the lightly greased metal tray, placed on the high rack.
Pipe the pastry mixture, onto the metal tray, in small round shapes, about 2 cm in diameter.
Bake at 180Â°C for 35:00-40:00 minutes.
To make the filling Beat the cream and sugar till stiff.
And the cocoa powder and brandy and mix gently.
To make the puffs Cut off a small portion from the base of each puff.
Allow to cool completely.
Pipe the chocolate cream into the hollow and dip in melted chocolate.
To melt the chocolate Place the chopped chocolate, in a 1/2 litre dish and microwave at 100% power for 1:00 minute.