Gail’s Choux Puffs/Eclairs

this For later use

1 cup cake flour
Pinch of salt
1 cup water
125 g butter
3 Jumbo eggs

Preheat oven to 200 C line a baking sheet with parchment paper.
In a saucepan heat the butter and water on med heat.
As it starts to boil, remove off heat add sifted flour and salt and stir vigorously until all incorporated, place back on low heat for 1 min.
Until the dough comes away from the sides of the saucepan.
Remove and place in mixing bowl to cool for 5 to 7 mins.
Beat in eggs one at a time until a thick glossy dough is reached.
Place dough in piping bag and pipe puffs/eclairs onto baking sheet.
Bake in oven for 25 to 30 mins until golden brown.
Remove and make a hole in the side of the puff to fill with your filling.
Cool completely on wire rack.

Filling:
1 tub mascarpone cheese,
5 tbs castor sugar,
4 tbsp cream,
add pulp of 2 granadillas.

Beat all ingredients together and fill your choux puffs/eclairs.

Drizzle with chocolate ganache.
1 slab dark chocolate broken into pieces,
3 tbsp cream,
heat in microwave on 50 % stirring at 30 second intervals until smooth and glossy.
Drizzle over the tops of choux puffs/Eclairs

Recipe credit : Adapted from Scrumptious
Prepard, tried and tested by : Gail Haselsteiner‎