Ingredients

• 60g strong plain flour
• 50g butter
• 1 tsp sugar
• 2 eggs, beaten
• 150ml water, cold

Directions

1. Cut the butter into pieces and heat with the water in a saucepan.

2. Weigh flour into a small bowl. Add sugar.

3. As soon as the butter has melted, and the water begins to boil, turn off heat and add flour all at once.

4. Beat with a wooden spoon (or electric mixer) until the mixture is smooth and leaves sides of saucepan clean.

5. Beat in eggs one at a time, making a glossy paste.

6. Either grease a baking sheet, wet it and tap sharply to get rid of extra misture, or use a tray lined with baking paper.

7. Make small spoonfuls of mixture.

8. Bake for 20 minutes at 185°C, fan oven. Snip hole and bake for 3 more minutes.

9. When cool, top with melted chocolate and leave it to set. Fill with raspberry jam and whipped cream.

10. makes about 18 bite-size ones. If you make them bigger then they need longer in the oven.

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