Praline Puffs

Put the water and butter or margarine into a aucepan and heat gently until the butter or margarine has melted. Bring quickly to the boil, remove from the heat and add the flour all at once. return to a low heat, beat until the mixture forms a ball and leaves the sides of the pan. Allow to cool. Meanwhile grease a baking (cookie) sheet or tray and preheat the oven to 375 - 400 F / 190 - 200 C / Gas Mark 5 - 6. Choose the higher setting, unless your oven is fierce. Whisk the eggs lightly then gradually beat into the flour mixture until it has the consistency of a thick cream. Spoon or pipe 12 rounds of the choux pastry on to the prepared baking sheet or tray. Bake for 20 - 25 minutes or until well risen, golden and really firm. Lift off the sheet and cool away from draughts. Slit the buns to allow the steam to escape; if there is a very small amount of uncooked mixture in the centre, remove ith a spoon. Place the praline or toffee between sheets of greaseproof (wax) paper and crush with a rolling pin. Whip the cream. Add the crushed praline, or toffee, 1 or 2 teaspoons of icing sugar and the rum or brandy. Insert a generous amount of the cream mixture in each puff. To decorate, sprinkle with icing sugar. Makes 12