Chef de haute cuisineMETHOD
Melt butter & sugar - add water bring to boil
Remove from heat and allow to cool a little.
Beat in flour (over a low heat until the mixture pulls away from the side
of the pan & forms a ball.
Remove from heat
Beat in eggs one at a time until the mix is smooth and glossy.
Fill forcing bag and pipe individual 100 mm lengths on a greased tray.
Bake at 200 c for 30 min Filling
or
GLAZING
Remove from oven - slit with a sharp knife
Replace in oven for 2 min
Then allow to cool completely before filling and glazing
Whip cream, essence and sugar all together
Fill with mock custard
Stand chocolate in double boiler until melted
Add warm water and icing sugar, drops of vanilla essence.
Mix well and pour over pastry horns.
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Conditions
100 g butter
2 cups water
1 cup flour
4 eggs
1t/sp. sugar
NOTE: Forcing bag is required with 3/4" nozzle
Filling
1 pint thick cream
vanilla essence
2 tsp. castor sugar
or
mock custard
GLAZING
2 oz chocolate
1 tsp. icing sugar
2 tsp. warm water
2 drops vanilla essence