Ingredients

Method

• 60 g butter, chopped
• ¾ cup water
• 115 g cake flour
• 3 free-range eggs
• 200 g dark chocolate, melted
• 50 g flaked almonds, toasted
• assorted chocolate eggs, to decorate (optional)
• icing sugar, for dusting
For the chocolate custard:
• 2 cups milk
• 1 T vanilla paste
• 6 free-range egg yolks
• 135 g sugar
• 25 g cornflour
• 25 g cocoa powder, mixed with 4 t boiling water
• 30 g unsalted butter

Method

Ingredients

1. Preheat the oven to 210°C and line a baking tray with baking paper. Using a pencil, lightly draw a 20 cm diameter circle on the paper.

2. Heat the butter and water in a saucepan over a medium heat until the butter melts and the mixture comes to the boil. Sift in the flour.

3. Using a wooden spoon, beat the mixture for 1–2 minutes or until it comes away from the sides of the pan and forms a smooth ball.

4. Transfer the mixture to a heatproof bowl, set aside and allow to cool slightly. Once cooled, beat in the eggs one at a time using an electric beater until the mixture is thick, smooth and glossy.

5. Place tablespoonsful of mixture onto the baking paper in the circle, leaving ½ cm between each spoonful. Bake for 40–45 minutes, or until puffed and golden. Transfer to a wire rack to cool completely. Once cooled, carefully slice the choux ring open horizontally.

6. To make the custard, place the milk and vanilla paste into a medium saucepan over a medium heat. Gradually bring to a boil, stirring gently. Turn off the heat and set aside.

7. Beat the egg yolks and sugar together until light and fluffy. Add the cornflour and whisk vigorously until smooth. Add the cocoa powder-and-water mixture and whisk in until the cocoa is evenly distributed.

8. Whisk in ¼ cup of the hot milk mixture until incorporated. Whisk in the remaining hot milk mixture.

9. Strain the mixture back into the saucepan. Cook over a medium heat, whisking continually, until thickened and slowly boiling. Remove from the heat and stir in the butter until melted.

10. Allow the custard to cool slightly, then pour it into a bowl. Place a sheet of clingwrap directly onto the surface to prevent a skin from forming. Chill for at least 2 hours, or until ready to serve.

11. To serve, open the choux ring and dollop the custard onto the bottom half. Cover with the top half and drizzle over the melted chocolate. Scatter with the almonds, decorate with chocolate eggs and dust with a bit of icing sugar. Serve immediately.

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Photographs: Toby Murphy