5. Dip the tops of the eclairs in the warm chocolate glaze and set on a sheet
pan. Chill, uncovered, at least 1 hour to set the glaze. Serve chilled.
French twinkies are almost as good as cheesecake but they have a slight
diabetic risk. But it’s the holiday season, so let yourself go, I guess. Eclairs are
definitely too good to be real. They have the smoothness and sugar of cheesecake.
Sadly, it isn’t on the same level, but if you really like chocolate, then this food is
like ice cream cake-level amazingness.
See? This wasn’t so bad. And you should be proud that I only made like
two puns in the eclair recipe.
Don’t think you’re gonna get a compliment outta me because you cooked me
food.
Wow, thanks a lot. Anyway, that’s all folks.
Sufiganiot
Hanukkah doughnuts
Ingredients
1 scant T. (1 package) dry yeast
4 T. sugar
¾ c lukewarm milk or warm water
1 ½ c. flour
Pinch salt
1 t. Ground cinnamon
2 eggs, separated
2 T. butter, softened
Apricot or strawberry preserves
Sugar (or confectioner’s sugar) for
dusting
Vegetable oil for deep-frying
● Mix together yeast, 2 T. sugar, and milk. Let sit until it bubbles.
● Sift flour and mix with rem aining sugar, salt, cinnamon, egg yolks, and the yeast
mixture.
● Knead the dough until it forms a ball. Add butter. Knead some more until butter
is well absorbed. Cover with towel and let rise overnight in the refrigerator.
● Roll out dough to a thickness of ⅛ inch.