Hannah's Eclairs and Cream Puffs

TRH Hannah's Eclairs and Cream Puffs
Make Choux Pastry
250ml water
90g butter or margarine
150g flour
3 large or 4 medium eggs (I only had Jumbo so I used 3)
Bring water and bitter to the boil and remove from stove.
Add sifted flour immediately and stir well until mixture leaves sides of saucepan and forms a smooth ball.
When cool, add eggs one at a time making sure that each egg is well blended into mixture, which should be fairly firm and satin-like.
Have piping bag ready for eclairs or just spoonful to drop onto a baking sheet lined with parchment paper or well-greased, set apart (they spread and rise quite a bit).
If making eclairs, pipe approximately 8cm lengths using an open-end nozzle.
Bake at 230C for 12-15 minutes, then reduce heat to 170C for a further 35 – 40 minutes.
One can use whipped cream or what I did was
1/2 packed vanilla instant pudding, 125ml cream, about 50ml or so of milk and beat until almost set.
I then separated the mixture and in one half I decided to add some drinking chocolate to the mixture.
This was actually quite a nice difference.
The chocolate on top I used baking dark chocolate which I melted at intervals of 30 seconds in the microwave giving a very good stirring and I did add a little milk, making it slightly less dark.
Pour over immediately as it sets immediately.
Enjoy as I really did and this was my second time since school.
Prepared, tried and tested by:  Hannah Frank Witt

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