Mastering eclairs

[Brengirl]

By golly I think I've got it...

[shirlthegirl43]

I agree wholeheartedly, now can you give them all to me as soon as they are stuffed and coated

[binley100]

Noooooooo share share ..............pleeease

[Nicos]

Nope Bren...it's shop bought ones which are supposed to look like that

Homemade ones are supposed to be flat and round and very,very chewy....







(well done gal!)

[Brengirl]

Many many years ago I attempted eclairs and they were dismal failures. I am not one to give up so tried and tried again until they became easy peasy. My kids and family always expect them at our get togethers and that is what they are going to get on Thursday. It's a daughters 52nd birthday and we will be noshing in't garden.

[shirlthegirl43]

I make profiteroles from time to time and they usually come out okay, however, when I have tried eclairs I never seem to be generous enough with the piping gun

[Glutton4...]

Mastering Eclairs is seeeeeeemples;

Open gob,
Shove Eclair in,
Chew,
Swallow and smile.
Repeat until sick!

[binley100]

I remember many years ago going to a christening in France. The cake was a mahoosive mountain of profiteroles, filled with cream and caramel strands all down the outside. Never been brave enough to attempt to make one.
At that unmentionable time of year its nice to have them stuffed with a mixture of mincemeat, brandy and double cream.........nomnom

[shirlthegirl43]

Is that what they call a Gateau st honor or similar?

[Glutton4...]

Noooooo - mincemeat is diiiiiisgusting! *pukes

I always wanted a Profiterole pyramid all to myself!

[binley100]

Noooooo - mincemeat is diiiiiisgusting! *pukes

I always wanted a Profiterole pyramid all to myself!

It's a darn sight nicer than peanut butter especially when its homemade

Eating a profiterole pyramid all to yourself .........you'd defo puke

[kirsty b]

All round Bren's for tea then?

[Brengirl]

If only you all could. Gonna have doughnuts too (if they work) and homemade strawberry wine.

[Nicos]

A few years ago we were on hols in Sorento, Italy- and they had really unusual profiteroles.
The cream was very lemmony and instead of the chocolate topping- it was a sort of lemon icing.

Absolutely yummy yum..and certainly quite refeshing.
I'd love to eat them again...utterly fantastic! ( says she a profiterole addict!)

[taff]

we used to make special ones in the bakery, with a kind of creme patisserie filling, which was basically whipped cream, custard and sherry.
Now they were yummy.
Trick to make the chocolate dark and glossy if you use milk chocolate to cover them, melt the chocolate, then beat in sugar water, it turns the chocolate dark, thick, glossy and softer when set.