Finally, a daring bakers challenge without the word "cake" in the name! Unfortunately, not very daring for us though, since I made Éclairs a few months ago. We took a different spin on it this time though, using Irish Cream in the glazing chocolate and coffee steeped milk to make the filling. We had some leftover choux to fool around with, so we made a lil' monkey too.
Overall, I think I preferred the first recipe we tried. Much less fussy...
Stone henge may be bigger, but butter henge is far more glorious. You may recognize some of the names here: water, milk, butter, sugar, flour, and eggs.
Mmmm... butter milk
Err... that is, bring together everyone but the flour and eggs in a saucepan, and bring that pan to a rolling boil. Stir in the flour and combine until a smooth dough forms.
Add in the eggs one by one.
Congratulations, you now have a choux! But which stepsister will it fit?
This is a pretty simple equation: Chocolate + Booze = Dag.
You can do all kinds of fun stuff with choux. I want to make a giant icecream sandwich with it...
