50g/2 oz unsalted (sweet) butter
150 ml milk and water in equal quantities, mixed
75g/3 oz plain (all-purpose) flour
2 eggs, beaten
150 ml double (heavy) cream
Icing (confectioners') sugar, sifted, for dusting
Melt the butter with the milk and water
in a pan, then bring to the boil. Remove from the heat, tip in all the
flour and beat until the mixture comes away from the sides of the pan.
Gradually beat in the eggs a little at a time until blended. Pipe or
place spoonfuls of the dough on a dampened baking (cookie) sheet and
bake in a preheated oven at 200°C/400°F/gas mark 6 for 20 minutes,
depending on size, until golden. Make a slit in the side of each cake
to allow the steam to escape, then leave to cool on a wire rack. Whip
the cream until stiff, then pipe it into the centre of the choux buns.
Serve dusted with icing sugar.