had to make sure pastry you will need butter and water ok flower eggs and cream bring the butter in the waterto the boil add flour to create a room mix with a wooden spoon until the flour takes up all the liquids and you have a smooth dough let cool for 5 minutes on the benchplace into a clean mixing bowl using a beater makes the replaced for minutes atthis stage blend in your legs slowly in multiple additions clearing aftereach addition mixture should now be at possibleconsistency to check consistency of dough place a small amount go between twofingers and pull apart if dough holds a stiffpeak and it is of possible consistency the result in place should be smoothedshiny and
piping stage with in place and mixtureinto a piping bag ok part she pastry directly onto a floured trade for Claire's popping out people lengths 12centimeters long for cream puffs three centimeters bolts makes you pastry to degrees for 20minutes check cream puffs a necklace for bitestate dry shells should be achieved fish baked pastry should be drylightning texture with golden brown color and tapping thebase a hollow sound should be heard when cooled split link ways with aserrated knife pappas Paul rope pattern of cream down the center eachbase if you work late chocolate-dipped the top scrape off any excess and placed directly onto the Eclair let the chocolate set before selling thecleaning cream puffs can also be finished in thisway or by filling the of from the base and dipping inchocolate or caramel sugar home on day damn