Patent Flour
Preheat oven to 450 degrees Grease a cookie sheet.
In a medium saucepan, combine butter and water. Bring to a boil, stirring until butter melts completely.
Reduce heat to low, and add Al Baker flour and salt. Stir vigorously until mixture leaves the sides of the pan
and begins to form a stiff ball. Remove from heat. Add eggs, one at a time, beating well to incorporate
completely after each addition. With a spoon or a pastry bag fitted with a No. 10, tip, spoon or pipe dough onto cookie sheet in 1 1/2 x 4 inch strips.
Bake 15 minutes in the preheated oven, then reduce heat to 325and bake 20 minutes more. Cool on a wire rack.
Filling: whip cream, sugar and cocoa powder.
Fill the Éclair.
Preheat oven to 450 degrees Grease a cookie sheet.
In a medium saucepan, combine butter and water. Bring to a boil, stirring until butter melts completely.
Reduce heat to low, and add Al Baker flour and salt. Stir vigorously until mixture leaves the sides of the pan
and begins to form a stiff ball. Remove from heat. Add eggs, one at a time, beating well to incorporate
completely after each addition. With a spoon or a pastry bag fitted with a No. 10, tip, spoon or pipe dough onto cookie sheet in 1 1/2 x 4 inch strips.
Bake 15 minutes in the preheated oven, then reduce heat to 325and bake 20 minutes more. Cool on a wire rack.
Filling: whip cream, sugar and cocoa powder.
Fill the Éclair.
Patent Flour
