|Choux pastry||1 Pound|
|Eggs||2 , separated|
|Castor sugar||2 Ounce (50 Gram)|
|Flour||1 Ounce (25 Gram)|
|Milk||10 Fluid Ounce (300 Milliliter)|
|Vanilla essence||1⁄2 Teaspoon|
|For glace icing|
|Plain chocolate||2 Ounce, melted (50 Gram)|
|Butter||1⁄2 Ounce (15 Gram)|
|Icing sugar||6 Ounce, sifted (175 Gram)|
|Water||1 Cup (16 tbs) (To Blend)|
|For butter icing|
|Butter||1 1⁄2 Ounce (40 Gram)|
|Icing sugar||3 Ounce (75 Gram)|
|Plain chocolate||1 Ounce, melted (25 Gram)|
Spoon the pastry dough into a piping bag with a plain nozzle.
Pipe on to well-greased baking sheets in nine balls about 4 cm./ 1 1/2 in.diameter and nine of about 1.25 cm./ 1/2 in.diameter.
Put into the oven preheated to fairly hot (200°C/400°F or Gas Mark 6) and bake for 10 minutes.
Reduce the oven temperature to moderate (180°C/350°F or Gas Mark 4) and continue to bake for 20 to 25 minutes, or until puffed up and golden brown.
Make a slit in the side of each ball and, using a teaspoon, carefully scoop out any soft dough from inside.
Return to the oven for 5 minutes to dry out.
Cool on a wire rack.
To make the filling, beat the egg yolks and sugar together until pale.
Gradually beat in the flour and enough milk to form a smooth paste.
Boil the remaining milk, then stir into the egg mixture.
Return to the pan and cook, stirring constantly, for 3 minutes or until very thick.
Beat the egg whites until stiff, then fold into the cream with the vanilla.
Spoon the filling into the choux buns.
To make the glac6 icing, cream the chocolate and butter together.
Gradually beat in the icing sugar, then add just enough water to make a thick icing.
Spread the icing over the large buns, then coat the tops of the small buns and place over the large ones.
To make the butter icing, beat all the ingredients together until they are thoroughly blended.
Set aside until stiff enough to pipe.
Spoon into a piping bag with a small star nozzle and pipe over and around the bases of each small bun.