This time they turned out much cuter. I used a pastry bag to pipe them out on to the pan. It worked quite well once I got the hang of finishing the puff. The pastry is extremely sticky. That’s why they have some funky tails and Mohawks.
I also dipped them in chocolate this time. So they really were éclairs. They were fun, itty bitty things. They ended up about three inches long and an inch and a half wide.
Sadly, the cream from MyBakingdom didn’t set properly so I made an emergency batch of pudding from a box. I was rather disappointed at how much everyone loved it.
