Creek Speak | Page 67

is still clinging to the beaters, add the remaining 1 egg and mix until incorporated. If the dough is like a clingy girlfriend, you should be good when egg is added. Try this at home with your significant other, just throw an egg. It’s that easy! No wonder my girlfriend used to throw stuff at me. It’s just love. Now you’re getting edgy. 7. Using a pastry bag fitted with a large plain tip, pipe fat lengths of dough (about the size and shape of a jumbo hot dog) onto the lined baking sheet, leaving 2 inches of space between them. You should have 8 to 10 lengths. Egg Wash: 1. In a bowl, whisk the egg and water together. 2. Brush the surface of each eclair with the egg wash. Use your fingers to smooth out any bumps of points of dough that remain on the surface. 3. Bake 15 minutes, then reduce the heat to 375 degrees and bake until puffed up and light golden brown, about 25 minutes more. Try not to open the oven door too often during the baking. It’s so tempting though... 4. Let cool on the baking sheet. Fit a medium-size plain pastry tip over your index finger and use it to make a hole in the end of each eclair (or just use your fingertip). Talk about taking finger food to a whole new level. 5. Using a pastry bag fitted with a medium-size plain tip, gently pipe the custard into the eclairs, using only just enough to fill the inside. (Don't stuff them full.) ​If you do that they pop, not that I’ve tried or anything... Glaze: 1. In a small saucepan, heat the cream over medium heat just until it boils. Immediately turn off the heat. Get out while you can, guys. More puns are coming. 2. Put the chocolate in a medium bowl. Pour the hot cream over the chocolate and whisk until melted and smooth. What kind of candy is never on time? ChocoLATE. Sorry, I tried. 3. Set aside and keep warm. The glaze can be made up to 48 hours in advance. 4. Cover and refrigerate until ready to use, and rewarm in a microwave or over hot water when ready to use. ​When wouldn’t you use chocolate?