Pinch of salt
1 cup plain flour
300ml (+ ½ cup extra) cream
2 tablespoons caster sugar
Drop of vanilla extract
125g dark choc-bits
NOTE: The trick to good choux pastry is not to undercook it, or it will sink as soon as you take it out of the oven. Pastries should be puffed and brown and crisp all over.
Gluten Free Variation:
Directly substitute *Orgran Gluten Free Plain Flour.
Check that the chocolate and icing sugar that you use is gluten free.
Makes approximately 20.
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