Method

• Preheat the oven to 220 degrees celsius
• Line 2 baking trays with baking paper
• Melt the butter in a pot
• Add the water and salt and bring to the boil
• Once boiling, add the flour and mix quickly until it comes together into a ball
• Allow it to cook out for about 5 minutes, stirring constantly
• Remove from the heat and into a cold bowl
• Allow the mixture to cool slightly
• Add the eggs one at a time, mixing until each egg is well combined into the mixture before adding the next egg
• This stage is a bit of a workout! And it can seem like it is not going to mix in, but it will
• Place mixture into a piping bag (or a glad bag with the corner cut off) and pipe teaspoon sized blobs of mixture on the lined baking tray leaving about 3-4cm between each one
• Bake in the preheated oven for 10minutes then lower the temperature to 160 degrees for a further 10 minutes
• Remove from the oven and allow to cool
• Whip cream and vanilla to stiff peaks and stir through the defrosted raspberries
• Melt the chocolate and coconut oil in a metal bowl over a pot of boiling water
• Stir to combine
• Dip the cooled puffs in the chocolate
• Cut them horizontally leaving them connected at the back
• Fill with the raspberry cream
• Decorate with extra defrosted berries if desired
• Enjoy!