Chocolate Cream Puff

Combine 4 tablespoons butter or margarine and 1 cup water in a saucepan, heat until boiling.

Add 1 cup all-purpose flour to the mixture and stir continuously until it forms a ball.

Allow the mixture to cool slightly before stirring in 4 medium-sized eggs one at a time until well combined and thickened.

Transfer the dough into a piping bag with nozzle size 855.

Pipe onto baking paper. Bake using an air fryer or oven as per instructions provided, approximately 20 minutes at 200°C for the oven.

For the filling: combine 250g cream cheese, 1 small box whipping cream, and 3-4 tablespoons icing sugar, mix until smooth and refrigerate.

Melt 100g white chocolate and 100g milk compound chocolate using the double boiler method.

Once the puffs are ready, dip them into the melted chocolate and let them set for 10 to 15 minutes in the refrigerator.

Pipe the cream cheese filling onto the chilled puffs before serving.