Chocolate puffs Christmas dessert

For the choux pastry, bring water together with milk, sugar, salt and butter to a boil.

For the choux pastry, bring water together with milk, sugar, salt and butter to a boil.

Remove from fire and add the eggs, one by one, blending them with the dough.

Place the dough in a piping bag with a round tip and shape balls of the desired size over a tray with parchment paper. Preheat the oven and bake for 30 minutes at 200 °C. Let it cool.

To make the meringue, pour the white eggs into a bowl, add the vanilla essence and beat until stiff. Meanwhile, add sugar divided into three: first, before beginning to whisk. Second, when the mix is a bit foamy. Last, when the stiff picks almost form.

Stop beating when you have a glossy, smooth texture with stiff picks. Spread the top of the choux with the meringue. Burn with a cooking torch and serve.