Rashida's Cream Puffs – Eclairs

TRH Rashida's Cream Puffs - Eclairs
1 cup water
1 cup sifted cake flour
115 g butter
4 eggs
Add butter and water in a saucepan and bring to boiling point
Remove pot and add the flour all at once
Place back on stove and stir vigorously till it leaves the side of the pan and forms a ball.
Beat in eggs one at a time till velvety and smooth.
Grease baking sheet and drop 2 tblsp or for petit 1 tblsp.
Heat oven 200°C and bake for 30 min
Reduce heat to 150C and bake for 20 min.
Switch off oven and bake till dry.
When completely cold, slice and add filling of choice
Drizzle chocolate and dust with icing sugar
For fresh cream:
1½ cup heavy whipping cream
½ cup sifted icing sugar – depending on how sweet you like it
Beat until stiff peaks form
Keep in fridge until ready to use
Boston Puff Cream:
1 box vanilla instant pudding
1½ cup heavy whipping cream
½ cup icing sugar
1/4 cup milk
½ cup sour cream
Mix all the above and beat until stiff peaks form
Keep in fridge till ready to use
Prepared, tried and tested by: Rashida Habib

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