Manfredi Kitchen


by Stefano Manfredi


480g water

200g unsalted butter

Pinch of salt

1 tbs sugar

290g unbleached baker’s flour, sifted

8 eggs

100ml pure cream, whipped

100g good quality dark chocolate, melted

100ml vanilla custard, store-bought or homemade

300g mixed berries- raspberries, blueberries, blackberries, and boysenberries


Place water in a saucepan on a moderate flame.
Cut butter into small pieces and add to water along with salt and sugar.
Once boiling add sifted flour, a little at a time, and stir in with a wooden spoon till it forms a paste.
Keep stirring vigorously with the wooden spoon, keeping it over heat, for another minute.
Place mixture in the bowl of an electric mixer with the paddle attachment and, on a low setting, beat to cool down to blood temperature.
Crack one egg at a time and add to mixture only adding next egg when the previous has been incorporated.
Place mixture in a piping bag with a 0.5cm nozzle and pipe about a good tablespoon of mixture the width of a 50c piece repeatedly on a baking sheet covered with silicone paper.
Leave a good 2-3 centimetres between each pipe.
Bake in a preheated 180C oven for 20-25 minutes depending on size.
Remove and let cool on tray.
To serve, cut each ball in half and fill with whipped cream and berries, make a stack with 4 balls per serve and spoon over custard first then finish with melted chocolate. Garnish with more berries.