Click the Éclairs to buy the book Natural Harvest
Chocolate Cream Éclair with semen by Paul Photenhauer
Making the pastry dough called ‘pate a choux’ is not as difficult as it seems at first.
If you give it a try you will be greatly rewarded.
Published:
Prep time:
Cook time:
Total time:
Yield: 8 Éclairs
1/2 Cup Flour
1/2 Teaspoon Sugar
1/4 Teaspoon Salt
1/4 Cup Butter
1/2 Cup Water
2 Large Eggs
Stiffly Whipped Cream
Semen
Mix the flour, sugar and salt in a bowl and bring the water to a boil in a heavy saucepan over medium heat and add the butter. Remove the saucepan from the heat and quickly stir in the flour mixture. Return to heat and stir constantly until the dough lets go of the sides of the pan and forms a thick smooth ball. Remove from heat again and let the dough cool a little. Add the first egg while continuously stirring. Once the dough is smooth add the second egg and stir until smooth. Spoon small finger shaped mounds of dough onto the baking sheet a couple of inches apart and bake at 400 degrees for 15 minutes. Then reduce the oven temperature to 350 degrees and bake for a further 30 to 40 minutes until the shells are a nice amber color.
Add semen to heavy cream and whip stiff. Split the pastry and fill with whipped semen cream. If you have a lot of semen available you can garnish the éclairs with a simple glaze of powdered sugar and semen. Dust with powdered sugar.
Add semen to heavy cream and whip stiff. Split the pastry and fill with whipped semen cream. If you have a lot of semen available you can garnish the éclairs with a simple glaze of powdered sugar and semen. Dust with powdered sugar.
