Chocolate Cream Puffs

This recipe yields 20 Cream puffs

Choux Pastry
Ingredients:
1 Cup All purpose flour
125g Salted Butter
1 Cup water
4 Eggs

Chocolate Cream
Ingredients:
3 Cups Whipping Cream
Icing Sugar (adjust the amount according to your taste)
Coco Powder (adjust the amount according to your taste)

Preheat oven: 200 Deg C

Choux Pastry Method:
1. Boil water in a pot
2. Pour in butter and stir the butter till melt
3. Pour in sifted flour and immediately move the pot away from stove
4. Stir the mixture till well mixed and forms into a smooth dough (do not over mix). Set aside the dough
5. When the dough cool down (don't have to be completely cool, when you feel the dough, it should feel warm and not hot as we do not want to cook the eggs)
6. Pour eggs into the dough and mix well, remove any lumps during mixing and it will form into creamy thick batter
7. Prepare a piping bag and scoop the batter into the piping bag
8. Pipe the batter onto lined baking tray
9. Bake in 200 Deg C for 25 minutes or the shell becomes light in weight when you lift it up
10. Remove Choux pastry from the oven and the pastry onto the cooling tray and leave it aside to cool before piping in the cream

Chocolate Cream Method:
1. Whisk the whipping cream into creamy state using low speed
2. Pour in desired amount of icing sugar, coco powder and continue whipping in high speed
3. When stiff peaks formed, the cream is ready to use