Ingredients
For the Puffs:
75 gr sweet butter
20 gr sugar
125 gr flour
10 gr salt
4 eggs
Fudge spread
125 gr sugar
6 eggs
500 ml milk
50 gr corn starch
Other ingredients
200 gr cocoa baking bar
Glazed sugar
500 ml peanut oil
Preparation
Start by making the fudge spread; store in a decorating bag and refrigerate. On the side heat 250 ml of water with salt for 2 min, salt and butter. Take off the fire once the butter melts.
Pour the flour smoothly over the mix and beat gently with a wooden spoon until it forms a smooth texture.
Add the eggs one at a time, mix well between each egg, mix well until batter is smooth.
Heat the oil in a frying pan. Fill a teaspoon with the dough, use another spoon to push it into the oil.
Fry all puffs for 1 min. Take out of the pan once they golden and place over a paper towel. Let them cool.
Puncture a small whole in the puff with the tip of the decorating bag and fill them with the fudge spread. Melt the chocolate in a pan and pour over the cream puffs.
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