Choux Pastry Doughnuts

For the choux pastry, bring the water, salt and butter to the boil and then add the flour, stirring constantly until the dough separates from the pan.

Let cool slightly and gradually incorporate the eggs with a mixer. Line a baking sheet with parchment paper and pipe large rosettes. Bake for about 35 minutes until golden brown.

After cooling, cut Brandteigkrapferl and fill with whipped cream and glaze with chocolate icing.

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