19 Sep 2009
I made these eclair/cream bun type things because I had half a tub of cream hanging around in the fridge and it needed using. I recommend making some, because they're a lot easier than you might think, also they taste a lot nicer than bought ones.
1 and a half oz butter
1/4 pint of water
2 and a half oz plain flour
double cream (I used half a large tub)
1 dessert spoon of sugar
Put the butter and water in a saucepan, and bring to the boil. When the butter has fully melted, take the pan of the heat and tip in the flour. Stir with a wooden spoon until the dough starts leaving the sides of the pan. Leave to cool for a while before breaking the eggs into the pan and beating them into the mixture (this is the annoying stage where the mixture looks really gross and lumpy, but just keep going 'til it's smooth).
Grease and line a baking tray and pipe the mixture onto it in whatever form you like. The way I did this was to spoon the mixture into a plastic food bag and snip one corner off. I piped it into short eclair shapes, but you could do small balls for profiteroles if you wanted.
Bake in a hot oven (gas mark 5/6 or 200 degrees) for about 15 minutes.
Leave pastry to cool on a wire rack make a slit down the side of each eclair with a sharp knife.
Whip the cream and add some sugar to it. Use the plastic food bag method to pipe cream into the eclairs.
Melt some chocolate (its up to you how much, I used 8 squares of dairy milk) apply the melted chocolate to the top of the eclairs with a spoon.