EDIT: I put in a new picture. Its better now :]
(Please say the title like Julia Child would. It will make you smile. I’ve been saying it all afternoon. AW SHAUN TAY [no, I don’t take French, why do you ask?])
I finished these at 10 pm. Its dark. The pictures make me sad. Sorry :(.
Anyway, I was asked to prepare something for a bake sale that the French club is having tomorrow to raise money to support Haiti. I was like “Heck, French! I’ll make chocolate eclairs!”
I sound confident. I’ve touched on the subject of Pâte à choux in the past. What it is is a mixture of water, butter, eggs, flour, and sugar. That’s it! However, you bake it at a high temperature, and the paste puts off steam and becomes its own rising agent. If done right, the choux paste (pronounced shoe, for those of you who are wondering) will be completely hollow as a result of this sudden explosion of steam. You then fill the cavity with something like chocolate or pastry cream. Ever has a cream puff? Pâte à choux.
I’ll explain in pictures that I failed to take WELL.
Then you put the mixture into a piping bag and pipe little “S”s on your baking sheet, then bake at a high temperature for a few minutes, then a lower temperature for a few minutes, then keep them into the oven until they are dry.
Then you take them out, let them cool, fill them with homemade pastry cream, and then be immature and draw faces on them in Photoshop and giggle to yourself about it. Then you dunk them in chocolate. Yum.
Then you have chocolate eclairs! Yay!
Pâte à choux recipe: HERE
Pastry Cream recipe: HERE
Sorry I’m boring today. Baking all afternoon, cleaning the kitchen, baking more, then cleaning the kitchen again, then editing cruddy photos. Yay.