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Edible Cookie Dough Recipe

🍪 Edible Cookie Dough Recipe – A Safe-to-Eat Treat for Cookie Lovers If you’ve ever found yourself sneaking spoonfuls of raw cookie dough while baking, you’re not alone. The irresistible combination of butter, sugar, and chocolate chips is enough to tempt even the most disciplined baker. But here’s the catch: traditional cookie dough isn’t safe to eat because it contains raw eggs and untreated flour, both of which can cause foodborne illnesses. That’s where edible cookie dough comes in—a safe, no-bake version that gives you all the joy of eating cookie dough without the risks. In this post, we’ll dive into what makes edible cookie dough different, how to make it step by step, variations you can try, and tips to store it properly. Whether you’re whipping it up for movie night, a quick sweet fix, or as a fun treat for kids, this recipe will quickly become a favorite in your home. Why Edible Cookie Dough? For decades, cookie dough lovers had to settle for small bites snuck before baking....
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CHOCOLATE ECLAIRS

CHOCOLATE ECLAIRS 


THIS DECADENT CHOCOLATE ECLAIR RECIPE IS FILLED WITH CHANTILLY CREAM

CHOUX PASTRY IS ONE OF MANY RECIPES YOU FIRST LEARN AT CULLANARY SCHOOL.

THIS FRENCH DESSERT IS A SIMPLE ONE AND CAN BE FILLED WITH A VARIETY OF DIFFERENT CUSTARD OF CREAM FILLINGS, GIVING YOUR TASTEBUDS A DELICIOUSLY DIFFERENT TASTE EVERY TIME.


INGREDIENTS

 75g (22oz) unsalted butter 
125g (42oz) plain flour, sifted 
3 eggs 
500ml (16fl oz) double cream or whipping cream 
150g (52oz) good-quality dark chocolate, broken into pieces

METHOD

  Preheat the oven to 200°C

Make a choux paste

 Melt the butter in a pan with 200ml cold water, then bring to the boil, remove from the heat, and stir in the flour. Beat with a wooden spoon until well leave to cool for 3 minutes then Lightly beat in the eggs one at a time beating after each one,Continue whisking until the mixture is smooth and glossy and comes away easily from the sides of the pan.

(The consistency of paste)
 Transfer to a piping bag with a medium size star nozzle.
 Pipe 10cm (4in) lengths of the mixture onto 2 baking trays lined with baking parchment, cutting the end of the length of pastry from the bag with a wet knife. You should have around 30 in all.
 Bake for 20-25 minutes or until golden brown,then remove from the oven and make a slit down the side of each.
Return to the oven, cut sides up for 5 minutes for the insides to cook through. Then remove and leave to cool.

MAKING THE CHANTEILLE CREAM

Put the 500ml cream in a mixing bowl and beat with an electric hand whisk until soft peaks form,add in 1½ cups icing sugar and 1 tsp vanilla essence and whisk until almost stiff peaks. Spoon or pipe into each eclair bottoms

Place the chocolate pieces in a heatproof bowl. Sit the bowl over a pan of simmering water, making sure the bowl does not touch the water, and leave the chocolate to melt. Dip eclair tops into chocolate and place on top of cream and leave to dry before serving. 

Alternatively you can make two small holes at the bottom and pipe cream into holes using a plain small hole nozzle

I HOPE YOU TRY THIS RECIPE AND LET ME KNOW IN THE COMMENTS HOW IT TURNED OUT. I LOVE TO HEAR FROM YOU'LL.

🥰🥰🥰🥰🥰



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