chocolate orange segments (from the grab bag, not the actual orange in a box!)
*filling*
ice cream
Instructions
Preheat the oven to 220C/200C Fan
*making the choux pastry*
Line 2 baking trays with baking parchment.
In a non stick saucepan, place the water and butter and bring it to the boil, stirring often
Quickly add all of the flour and, using a wooden spoon, beat it into the water until smooth.
Remove the pan from the heat and continue to beat the mixture until it has slightly cooled
Add the eggs one at a time, beating each one into the mixture, until the eggs are fully incorporated and the mixture is glossy. Set aside to cool slightly.
Spoon the choux pastry batter into a piping bag.
Pipe balls and short lines onto the prepared baking trays, leaving a generous gap between each one.
Place the choux buns in the oven and bake for 10-15 minutes until risen.
Then reduce the oven temperature to 180C/160C Fan and bake for a further 25-30 minutes, or until golden-brown (keep checking towards the end of the cooking time, because you don't want them too crispy!)
Once cooked, switch off the oven but leave the choux buns inside to dry out with the oven door left ajar.
*decorating*
For the *Mummy Eclairs* :
Slice each one in half across the middle
Pour the melted white chocolate into a piping bag and drizzle it over the top half of each eclair to make the mummy white stripes
Now stick 2 mini white mallows onto the top of each eclair to make a face , and then stick a chocolate edible sprinkle ball on top of each marshmallow
leave to set
*For the Chocolate Choux Bats*:
Cut each bun in half across the middle to make two pieces
Cover each bun half with the melted milk chocolate - just the top and bottom outside parts not the inside bun parts
As with the Mummy Eclairs - stick 2 mini marshmallows on to the top of the smaller bun half to make bats eyes , and add the chocolate ball pupils was before too
Take 2 or 3 orange segments and using a sharp knife , cut each one into thin lengths. These will be the ears - and therefore, stick 2 into the top of the head
Taking 2 chocolate orange segments, stick one on each side of the bottom of the bat
Leave to set
*an hour later*
To serve , fill each Mummy or Bat with ice cream and place the top part on and enjoy
If you are not easy to serve, keep the mummies and bats in a tin to keep the choux pastry crips and not soggy.
Recipe by Mummy Mishaps at http://www.mummymishaps.co.uk/2017/10/halloween-mummy-eclairs-and-chocolate-choux-bats.html