Add the butter to 1 dl water and
bring to the boil. Simmer slowly until the butter has dissolved. Add all flour
at once, while the pan is on low heat, and stir well, until the dough forms a
ball. Turn off the heat. Allow the dough to cool down for 10 minutes, then add
the eggs, one by one. Mix well until smooth. Drop the dough with a spoon onto
a baking sheet (makes 8 big puffs or 12 small ones). Bake for 30 minutes (or a
little less for small ones) at 175 degrees. Turn off the oven and leave the
puffs in for 10 more minutes. Cool on a rack. Fill with whipped cream, ice
cream or custard.
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Mix the flour with the corn starch,
sugar, cacao, baking powder and egg yolks. Beat the egg whites and fold them into the
mixture. Poor on a baking tray and bake 15 minutes at 170 degrees. Cool down
and distribute the cream over the cake; roll it up and dust with icing sugar.
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