from Children's Quick and Easy Cookbook by Angela Wilkes
For the pate a choux dough:
4 tablespoons butter
1/2 cup water
1/2 cup all-purpose flour
1 teaspoon superfine sugar
2 eggs
For the sauce
4 oz semisweet chocolate
2 tablespoons butter
4 tablespoons heavy cream
For the filling:
2/3 cup heavy cream
1 tablespoon superfine sugar
1. Preheat the oven to 400 degrees F. Line a cookie sheet with a silpat or cooking spray and sprinkle with water.
2. Cut up the butter and heat it in a saucepan with the water.
3. Sift the flour and sugar together. When the water boils, remove it from the heat and add the flour and sugar mixture.
4. Beat the mixture hard with a wooden spoon until it is smooth and comes away from the sides of the pan.
5. Beat the eggs, then beat them into the mixture, a little at a time, until you have a thick, smooth, glossy paste.
6. Put teaspoons of the mixture onto the cookie sheet and bake 20-25 minutes until puffy and golden brown.
7. Put the cream puffs on a wire rack to cool. Pierce them with a fork to let out any steam and to keep them from getting soft.
8. Break the chocolate into a saucepan. Add the butter and cream. Stir over low heat until the chocolate has melted.
9. Whip the cream and 1 T sugar with a hand mixer or stand mixer fitted with whisk attachment until thick. Slice each puff and fill with the cream.
10. Arrange the puffs on a serving plate and drizzle with chocolate sauce. Serve immediately.
