Week 7: Eclairs and Cream Puffs

This week we got back to sweet stuff by making eclairs and cream puffs!  They are both made with the same batter just piped and decorated differently.

They were fairly simple to make, just very time consuming as you actually cook the flour mixture before piping it and putting it in the oven.  The flour is cooked in a boiled butter and water mixture until it forms a film on the bottom of the pot, then transferred to a mixer where the eggs are added slowly.  This mixture is piped out into either rosettes or lady finger (cream puffs or eclairs, respectively).  The batter has a very eggy flavour, but that doesn't matter since it's really all about the filling or chocolate on top :)


Once baked, the rosettes and lady fingers are hollow and easy to pipe.  You can either pipe it into the side/bottom or just cut off the top and pipe inside.  With the eclairs, we watered down pourable chocolate fondant, dipped the lady fingers inside and filled with whipped cream.  For the rosettes, I filled it with raspberry jam and more whipped cream :)











I think I will be making this recipe again!