Anyone looking for proof that chocolate makes EVERYTHING better?
For instance, let's say you pipe four trays of pate a choux discs, and in your attempt to keep them from burning, you open and close the oven a bunch to rotate them, and they end up looking like this:
Rather than this:
So, you melt a bag of chocolate chips with a little vegetable oil, stir in some half&half and dip away:
Pop them back in the freezer, and you've got chocolate eclairs. Problem solved!
Dreaming? of a frozen eclair with perfectly formed chocolate shells.