CHOUX PASTRY THE QUICK AND EASY WAY
120 gram butter or margarine
1 cup cake flour
1 cup boiling water
Boil butter and water in pot on the stove, switch off heat. Add flour stirring continuously until mixture clings together and leaves the sides of the pot. Transfer mixture to a mix-master. Add eggs one at a time beating well after each addition……batter must shine after each addition. Drop spoonfuls for round eclairs on a tray, or pipe for the ‘hotdog’ shape eclair. Bake 10 minutes at 220°C. Turn down heat to 180°C and bake further for 10-15 mins. Slit or prick for air, fill when cool.
Posted by Sharon Gien-Cambier