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.
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
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.