This classic dessert is easier to make than you think. The ultimate combination of pasty, cream and chocolate makes it a definite crowd pleaser. Recipe by Karen Argento.

30 mini puffs


20 mins


25-30 mins



Step 1

Preheat oven to 200ºC or 180ºC for fan-forced.

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Step 2

Bring to the boil butter, water and salt in a medium saucepan.

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Step 3

Add the flour, then cook over a gentle heat, while mixing delicately, until mixture forms one lump. Remove from heat and cool (approx. 5 minutes).

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Step 4

Add the well-beaten eggs a little at a time until combined and mixture is glossy.

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Step 5

Pipe tablespoons of mixture onto a lined baking tray and bake in a hot oven for 10 minutes.

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Step 6

Reduce heat to moderate and cook for a further 20 minutes. Remember not to open the oven during cooking!

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Step 7

Whip cream until thickened. Sandwich puffs with cream. Drizzle with melted chocolate or dust with icing sugar.

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