This is my newly engaged daughter Lindsey. She is also one of my co-Hot Cocoa Bomb creators. She has recently gone back to her natural blond color of hair, but she is beautiful whether she has blond, brown, red or purple hair.
Since she is engaged, I have been experimenting with different foods that can be served at her shower or reception. Lindsey spent a semester of law school in France and then served an 18 month mission for our church in France. She loves french food. So, I decided that something I know how to make, but haven't made in years, is eclairs (or cream puffs. Same process, different shapes and fillings.)
You won't believe how easy these are to make!
When the water starts to boil, add the flour/salt mixture all at once and start to stir quickly.
Line a cookie sheet with parchment paper. I used my medium cookie scoop from Pampered Chef to scoop out rounded cream puff shapes onto the paper. As you can see I got 10 regular sized shapes and a little tiny bit of left over dough that I decided to bake for the fun of it. I thought to myself, "These should make nice little bite-sized puffs!" Ha! Wait and see!
Bake them at 400 degrees for 30 min. then reduce the heat to 350 and bake for 10 min. more. Test for doneness by removing one puff from the oven for a couple of minutes. If it falls, leave the rest in for 5 more minutes. Let them cool on the cookie sheet.
Hope you try these for yourselves. They make a surprising, fun dessert.