Page 39 - Kenwood Cook Book

Eclairs

3 oz Choux pastry (page 71) Scrape the paste into a forcing bag and
Makes 12 eclairs using a plain round ½” pipe force on to a
greased baking sheet, making fingers
approximately 3½” long. Bake in a hot
oven (400ºF) for approximately half an
hour, until well risen, golden brown and
crisp.
Carefully slit each eclair down the side
to allow steam to escape, place on a
rack to cool.
When cold fill with sweetened, whipped
cream or thick custard and ice with
chocolate or coffee glacé icing
(page 87).

Cream Puffs

3 oz Choux pastry To make cream puffs as light as
thistledown, the paste should be cooked
in a covered container, that is, in its own
steam.
A large tin with a fitted lid may be used,
or a cake tin inverted over a baking tray
will give satisfactory results.
Force the paste into the greased tin or
tray in little balls, or place teaspoonfuls
as evenly as possible, leaving at least
an inch between each.
Cover as described and bake in a
moderately hot oven (400 ºF) for
approximately 30 minutes.
Do not open the lid during cooking or the
puffs will collapse.
To judge when cooked, one puff may be
placed on the tray outside the covered
ones and when this is done the rest
should be allowed another 5 minutes.
Remove from the tin, slit carefully to
allow the steam to escape and cool on a
wire rack.
When cold, fill with sweetened whipped
cream and dust with icing sugar.

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