Desserts

Recipe

1. Preheat the oven to 205° C, top/bottom heat.
2. In a saucepan, mix the water and milk with the butter, add the sugar and salt. Bring it to a boil.
3. Stir in the flour and heat over a low heat until a dough forms. Whisk vigorously until the dough pulls away from the sides of the pan.
4. Remove from the heat and add the eggs one at a time, stirring vigorously until smooth.
5. Transfer the pastry to a piping bag fitted with a medium plain nozzle.
6. Pipe 12 balls of dough about 5cm in diameter onto a baking tray lined with parchment paper, spacing them 5cm apart (they will double in size during cooking). Press down any peaks with a wet finger.
7. Bake for 10 minutes until the puffs have doubled in size.
8. Reduce the temperature to 180° C and continue baking for 10 to 15 minutes.
9. Turn off the oven and leave puffs to cool inside for about 10 to 15 minutes with the door ajar. Remove from the oven and leave puffs to cool completely on a wire rack.
10. Cut off the tops of the puffs.
11. Using an electric mixer, whip the cream in a bowl at medium speed until soft peaks form. Add the icing sugar and beat at high speed until stiff peaks form.
12. Transfer the whipped cream to a piping bag fitted with a star nozzle. Fill the puffs with whipped cream and replace the tops.
13. Keep chilled until ready to serve.