I made eclairs!

[iradney]

First time EVER working with choux pastry. Am rather chuffed. Gave some to a neighbour and he promptly proposed.

[Kit-Ginevra]

Om nom nom nom. Eclairs disposed of

[crazylegs]

Swap eclairs for creme brulees?

[iradney]

oh alright then

I'm dubbing these the "marriage" eclairs. I give baked goods to a couple of neighbours, and all of them have proposed :P

[Ree]

They look amazing.

Great job!

[Kittish]

Heck, for one of those I'd propose to you and I'm female, straight, and in a relationship. They do look gorgeous.

[lupo pazzesco]

O.O

I haven't even tasted them and I'm proposing.

It's ok, boyfriend travels a lot for work, I've a spare bedroom, and I make great Italian food, we can make this work!!

I can haz eclairs??

*bats eyes* Pllleeeeeaasssee??

And if neither of us can relocate for the aforementioned nuptials, can I at least have the recipe?

[Irving Patrick Freleigh]

I'm dubbing these the "marriage" eclairs. I give baked goods to a couple of neighbours, and all of them have proposed :P

Wanna go three for three?

[AccountingDrone]

nice job

Next assignment is almond financiers with candied ginger.

[what? I prefer them to eclairs.]

[CoffeeMonkey]

they look great! Were you amazed at how easy they are?

[Food Lady]

Is that the same type of dough as for cream puffs? My mom used to make those from scratch. I was amazed that it needed to be cooked in a saucepan. Just seemed strange. Oh, they were soooo good.

[Barracuda]

Dang you, iradney, I'm a DIABETIC. And you HAD to troll sugar I can't ever HAVE under my nose. Hate you so much right now.....

[Aethian]

Dang you, iradney, I'm a DIABETIC. And you HAD to troll sugar I can't ever HAVE under my nose. Hate you so much right now.....

O.o plan your meals right and you can have a treat like that.

[AccountingDrone]

Dang you, iradney, I'm a DIABETIC. And you HAD to troll sugar I can't ever HAVE under my nose. Hate you so much right now.....

Choux pastry doesn't need sugar as a texturizer, and you can cheat and use sugarless french vanilla pudding made with light cream instead of pastry cream - that way you only have the white flour carbs and the instant pudding fats to deal with. If you absolutely feel you must sweeten the choux pastry, you can use a few drops of liquid splenda.

[it is so much easier now I don't have to con my way into lab grade liquid splenda and can buy it off line from sweetz free ...]

[iradney]

Actually, for this recipe, the pastry itself is basically eggs, flour, butter and water:
125 g butter
3/4 cup water
1 cup sifted flour
1/2 tsp salt
4 eggs, room temp

Preheat oven to 200 degrees Celcius. Line a baking tray with baking paper or use a Silpat.

In a medium saucepan, melt the butter in the water, then bring to the boil. Remove from the heat, and add the flour and salt. Return the saucepan to the heat and stir very quickly until a ball forms, and the dough comes away from the side. Transfer the dough to the bowl of an electric mixer, with a paddle attachment, cool for 3 minutes.

With the mixer on slow speed, add the eggs one at a time, making sure each egg is fully incorporated before the next one is added. Beat until the dough is stiff and glossy. Use immediately.

Pipe the dough into whichever shape you desire. Make sure you don't pipe them too close together as they do expand a fair bit. Bake regular size for 10 minutes, then reduce heat to 180 degrees celcius and bake for a further 15 minutes. (for smaller ones, bake for 7 mins at each temp setting). Allow to cool. Fill with cream and dip into chocolate.

The filling you may need to play around with to make it diabetic friendly though.