For the choux shells
135g plain flour
1 teaspoon malt extract
3 large beaten eggs
For the filling
450ml double cream
90g malt extract
In a pan bring the water and malt extract to the boil and add the butter. Bring back to the boil, then add the flour and beat continuously until the mixture thickens and the dough comes away from the edges to form a ball. Tip into a bowl and allow to cool for about 10-15 minutes. Gradually add the eggs to the dough, beating between each addition until fully incorporated. Once finished it should be of ‘dropping’ consistency. Place into a piping bag and snip the bag 1cm from the tip.
Pre-heat oven to 200°C. Grease a tray and pipe small mounds (about 15g each) onto the tray, leaving space between, and bake for around 15 minutes. Remove from the oven and make a small hole in their bases and place back in the oven for a further 2 to 3 minutes to fully dry out. Remove from the oven and allow to cool on a rack.
Whisk the cream and the malt together until it forms stiff peaks. Pour into a piping bag, snip the bag 1cm from the tip and pipe into the choux shells. You should feel the shell expand as you pipe. Finish by decorating with your favourite melted chocolate.
TIP: You can boost the malt flavour by using Lindt chocolate for the topping.