Ingredients Jump to Instructions ↓

  1. Ingredients (serves 4)

  2. puffs

  3. 60g (3 tbs) butter

  4. 125ml (1/2 cup) water

  5. 75g (1/2 cup) plain flour, sifted

  6. 2 eggs, lightly whisked

  7. chocolate custard

  8. 80g (1/3 cup) caster sugar

  9. 2 1/2 tbs cornflour

  10. 2 tbs cocoa powder

  11. 500ml (2 cups) reduced-fat milk

  12. mocha sauce

  13. 2 1/2 tbs brown sugar

  14. 1 tbs cocoa powder

  15. 3 tsp instant coffee granules

  16. 2 1/2 tsp cornflour

  17. 250ml (1 cup) water

Instructions Jump to Ingredients ↑

  1. Preheat oven to 230°C. Line a large baking tray with non-stick baking paper. To make puffs, place the butter and water in a medium saucepan. Heat over medium heat until the butter melts and the liquid just comes to the boil. Remove from the heat. Add the flour and beat with a wooden spoon until combined. Cook, stirring, for 1-2 minutes or until the mixture forms a ball and comes away from the side of the pan. Spread the mixture out over the base of the pan and set aside for 10 minutes to cool slightly.

  2. Add the whisked eggs to the flour mixture a little at a time, beating after each addition until well combined. Beat until the mixture is smooth and glossy.

  3. Drop heaped teaspoonsful of mixture onto the lined tray, about 2cm apart, to make 16 puffs. Sprinkle the tray lightly with water. Place in preheated oven and reduce oven temperature to 180°C. Bake for 20 minutes or until puffed and golden. Use a small sharp knife to make a small hole in the side of each puff. Turn oven off, leaving puffs in oven to dry (this will take about 1 hour).

  4. Meanwhile, to make the chocolate custard, combine sugar, cornflour and cocoa in a medium saucepan. Use a wooden spoon to gradually stir in the milk. Stir over low heat until the custard boils and thickens. Pour into a heatproof bowl and cover the surface with plastic wrap. Set aside until cooled to room temperature.

  5. To make mocha sauce, combine sugar, cocoa, coffee and cornflour in a small saucepan. Use a wooden spoon to gradually stir in water. Stir over medium-high heat until sauce boils and thickens slightly. Pour into a heatproof jug and cover the surface with plastic wrap. Set aside.

  6. Spoon cooled custard into a piping bag fitted with a plain nozzle. Pipe enough custard into each puff to fill. Serve immediately, with the sauce spooned over.


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