On Fri, 25 Mar 2005 21:06:29 GMT, "Dimitri" >
wrote:

>
> wrote in message
oups.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.
>

It's possible that it wasn't what we think of as a blender; it might
be how the OP translated "really big Hobart mixer" (or equivalent)
into English.

As Dave pointed out, 30 eggs is a lotta eclairs!

Sue(tm)
Lead me not into temptation... I can find it myself!