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PATE A CHOUX (choux pastry)
serves 8

100 g (4 oz) water
A pinch of salt
80 g (3 oz) butter, cut into small pieces
A pinch of sugar
160 g (5 1/4 oz) flour, sifted
4 eggs, each weighing 60-65 g (2 1/2 oz)
A little beaten egg thinned with a little water to glaze

1/2 litre (approx 1 pint) vanilla ice-cream

400 g (14 oz) plain (dark ) chocolate
80 g (3 oz) butter
100 g (4 oz) whipping (30%) cream

Put the water, salt, butter and sugar in a saucepan. Bring to a
boil, and at that moment, throw in the flour all at once. Mix
vigorously with a wooden spoon till the pastry forms a dry ball
which detaches well from the pan. Let it cool.

Butter and flour a baking sheet, or line it with baking paper, and
heat the oven to 180 C (350 F). Put the pastry in the bowl of the
mixer, and fit a dough hook. Switch the machine on to middle/high
speed, and with it running, drop in the eggs one by one. Work until
the pastry is smooth, then allow to cool a little. Pipe (or use 2
teaspoons) small, well spaced balls onto the tray, brush with a
little beaten egg and bake for 20 minutes. At the end of the cooking
time, switch off the heat and open the oven door half way, and
leave the choux buns 5 minutes more. Cool on a wire rack.

Melt the chocolate and beat in the butter and cream to obtain a
smooth sauce.

To serve, fill the choux buns with ice cream, and pour over the
warm sauce at the table.

Variations: You can fill these with any flavour ice cream, or
whipped cream - flavoured or plain - or a 'Creme Patissiere', or
fruit mousse (in this case, serve with a fruit coulis).

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