As it gets colder, my butter and carb intake gets bigger. It's a direct and unfortunate relationship, and very hard when you're trying to save money for a food fest trip to HK and media-ville lends itself well to Christmas lunches and drink in the next few months. It's got so bad, the little paunch has got a name. As I write this, I've just stuffed a cupcake down me, and so my guilt and sugar high drives me to carry on typing in vain. Sunday blues with an icy wind just mean more baking and more slow cooking. So as the short ribs slowly braise in the cooker, I decided to make a little choux classic. My idiotic plan to make these mini just meant I ate more of the suckers - a perfect 2 bites of sugar, cream and chocolate. The matcha powder is a simple mellow hum to the very sweet white choc (I used Green and Blacks) and a really good pop of colour to lure you in. Fancy sugar work on the top is completely unnecessary, but a good way to waste time if you're impatiently waiting for the pastry to cool and the chocolate to set. Eclairs are one last blast of summer - they're lighty and pretty to eat - so go make a batch now. I was testing out some recipes for a moustache Movember bake sale I'm doing at work and thought these would be an ingenious way to get some 'tache-clairs. Follow me on Twitter to see if I can actually pull these off!
The ones below can also be made as profiteroles. Now if only it were able to be so versatile as to include it as one of my five a day.