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PRALINE PUFFS

1/4 pint / 150 ml / 2/3 cup water
2 oz / 50 g / < cup butter or margarine
2 1/2 oz / 65 g / 1/2 cup plus 2 Tbsp flour, sifted with a pinch of salt
2 eggs, size 5 or 6 (medium)

4 oz / 100 g / 1/2 lb praline or brittle nut toffee
1/4 pint / 150 ml / 2/3 cup double (heavy) cream
a little icing (confectioners) sugar, sifted
1 teaspoon rum or brandy

Put the water and butter or margarine into a aucepan and heat gently
until the butter or margarine has melted. Bring quickly to the
boil, remove from the heat and add the flour all at once. return
to a low heat, beat until the mixture forms a ball and leaves the
sides of the pan. Allow to cool.

Meanwhile grease a baking (cookie) sheet or tray and preheat the
oven to 375 - 400 F / 190 - 200 C / Gas Mark 5 - 6. Choose the
higher setting, unless your oven is fierce.

Whisk the eggs lightly then gradually beat into the flour mixture
until it has the consistency of a thick cream.

Spoon or pipe 12 rounds of the choux pastry on to the prepared
baking sheet or tray. Bake for 20 - 25 minutes or until well risen,
golden and really firm. Lift off the sheet and cool away from
draughts. Slit the buns to allow the steam to escape; if there is
a very small amount of uncooked mixture in the centre, remove ith
a spoon.

Place the praline or toffee between sheets of greaseproof (wax)
paper and crush with a rolling pin. Whip the cream. Add the crushed
praline, or toffee, 1 or 2 teaspoons of icing sugar and the rum or
brandy.

Insert a generous amount of the cream mixture in each puff. To
decorate, sprinkle with icing sugar.

Makes 12

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