> wrote in message
ups.com...
>
> Dimitri wrote:
>> "markizoL" > wrote in message
>> oups.com...
>> > Eclairs:
>> >
>> > Butter to melt, pour H2O, into the boiling pot put flour and mix
> well.
>> > Then the ready pastry to put into the blender. Put the eggs one by
> one.
>> > By bag or spoon onto the tray. Bake in the 225 C. oven.
>> > Cool down and fill with various creams, glaze with melted
> chocolate!
>>
>> Thanks but making a pate choux is a little more complex than that.
>>
>> Dimitri
>>
>
> Well, not a lot, Dimitri...I've made cream puffs/eclairs my whole life,
> practically, without a blender (poster # 1) or a mixer (yours)...I
> don't see the need. One really doesn't have to take the temperature of
> the mix, either, to be successful.
>
> I beat in the eggs one at a time - they separate at first, then all
> comes together, and then I know it's time to add another one. Very
> easy; one pan, one bowl, one beating spoon. I usually put the mix in a
> pastry bag, just because they're prettier that way.
>
> I love to make the mini size and fill them for use as appetizers - egg
> salad, ham salad, chicken salad or salmon mousse - yum yum {{slurp}}.
> ;-)
>
> N.

Drying the dough properly is an important step, as is making sure you don't
cook the first few eggs. After that it is a no-brainer. And I don't use a
blender either.



Dimitri