Add the butter to 1
dl water and bring to the boil. Simmer slowly until the butter has dissolved.
Add all flour at once, while the pan is on low heat, and stir well,
until the dough forms a ball. Turn off the heat. Allow the dough to
cool down for 10 minutes, then add the eggs, one by one. Mix well until
smooth. Drop the dough with a spoon onto a baking sheet (makes 8 big
puffs or 12 small ones). Bake for 30 minutes (or a little less for small
ones) at 175 degrees Celsius. Turn
off the oven and leave the puffs in for 10 Minutes. Cool on a rack.
Fill with whipped cream, ice cream or custard.
This recipe has to be carried out exactly as described, otherwise
the puffs will remain flat or weak.
Mix the flour with
the corn starch, sugar, cacao, baking powder and egg yolks. Beat the
egg whites and fold them into the mixture. Poor on a baking tray and
bake 15 minutes at 170 degrees Celsius.
Cool down and distribute the cream over the cake; roll it up and dust
with icing sugar.