Preheat oven to 200°C.Pastry
Sift the flour and salt together. Heat the butter and water until just melted then bring to a rolling boil.Immediately remove from the heat and add all the flour at once. Mix until a smooth dough forms, place back on the heat and cook for about 1 minute or until the pastry pulls away from the sides of the pot. Allow to cool completely.Beat the eggs into the pastry a little at a time until smooth, shiny and of a piping consistency.Place the pastry in a piping bag fitted with a large fluted nozzle. It is now ready to be used as desired.For éclairs, pipe long tubes of dough about 10 cm long. Bake for about 15 – 20 minutes or until puffed up and golden. Turn off oven, remove the puffs, pierce each with a skewer to allow steam to escape and immediately return to the oven to dry out for 15 minutes.Tiramisu fillingWhip the cream until stiff before folding in the mascarpone, espresso, vanilla and sugar.To assembleDip the tops in melted chocolate and allow to set. Place the tiramisu filling in a piping bag and fill the éclairs. Dust with cocoa powder, if desired.TIPSIt is very important to beat the egg in a little at a time into the completely cooled dough.Sprinkle a little extra water on the tray before baking – the extra steam helps the pastry rise even more, making it lighter.Don’t be tempted to open the oven and take a peak or your pastries may flop.STORAGEUnfilled choux pastries can be stored in an airtight container for no more than 2 days – just pop them into the oven for a few minutes to crisp them up again.Recipe reprinted with permission of The Kate Tin. To see more recipes, please click here. To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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