Whipped cream puffs with chocolate
for 12 medium sized puffs

Ingredients

1.1/2 dl water
30 grams butter or margarine
90 gram flour
A pinch of salt
2 large eggs.

For the chocolate sauce:

180 grams of brown sugar
90 grams of cocoa
2.1/2 dl milk
A few drops of vanilla essence.

For serving: 1.1/2 a 2.1/2 dl whipped cream.

Instructions

Slowly bring the water and the butter to a boil. Add the flour and salt.

Take the pan from the heat and whisk the mixture to a smooth mass.

Whisk as the dough has cooled, bit for bit the loosely whipped eggs through the dough.

Spray or place with a spoon of heaps of dough on the greased baking sheet (about a full coffee spoon for each puffs).

Bake the puffs in the hot oven at 220 a 230 degrees, gas 6-7.

Place the tray-plate above the middle of the oven for 20 to 25 minutes; small puffs only 10 to 15 minutes.

Chocolate sauce: Put all the ingredients for the chocolate sauce in a saucepan.

Stir until the sugar is dissolved and boil the mixture in 2 minutes to a thick, well pouring sauce. Let it cool down.

Serving: Cut the puffs open, let them cool and fill them with whipped cream. Stack them on a platter and pour the chocolate sauce over it.

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Ginger carrés with whipped cream recipe
For 12 servings

Ingredients

150 grams butter or margarine
120 grams brown sugar
180 grams dark or light brown syrup
1 tablespoon sugar
4 teaspoons ginger powder
210 grams of self-rising flour (or ordinary flour with 4 teaspoons of baking powder)
2 teaspoons grated lemon zest 2 eggs
50 ml water approximately

Instructions

Put the butter, sugar, syrup and water in the pan and gently warm until the butter is melted.

Sift all dry ingredients.

Pour the melted ingredients on the dry and whisk everything, preferably with the mixer, well interlocked.

Add the grated lemon zest and the eggs.

Mix everything together well and put the dough in the foil-clad cake pans.

Bake the cake on 160 a 175 degrees, baking time about 1 hour if you use a round spring shape you should bake the little longer.

Place in the oven: in the middle.

Let the cake cool for 30 minutes in the tin.

Serving: Cut the cake into squares or sliced.

Spray the desired whipping cream.

Variation: Use 30 grams of ground almonds and 180 grams flour.

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