Fools stand on their island of opportunities and look toward another land. There is no other land; there is no other life but this.

Henry David Thoreau (1817-1862)

..with the allotted time I had, I chose to sit in the neighborhood cafe' and read..

Thursday, Jul 31st, 2008 -- Even if you are satisfied with your daily life now, you have the capability to make it better by focusing your mind. Instead of drifting along in daydreams, take control of them by gently nudging your thoughts in the direction of more positive images. You are what you think, so improve your day by changing the images that color your attitude.

A wild durian fruit from the rain forests of Borneo is cut open, its vivid red flesh exposed. Wild durian has a spiny green exterior, emits an infamous rotting stench, and is mainly eaten by birds.

(Photo shot on assignment for, but not published in, "Borneo’s Strangler Fig Trees," April 1997, National Geographic magazine)

Éclairs may look like a fancy and expensive dessert, but they are easy to make. A shell of choux dough (containing only butter, water, flour, and eggs) contains a cream of choice (coffee- or chocolate-flavored pastry cream, custard or whipped cream) and is topped with icing. Homemade éclairs will impress guests and make any meal special.

Makes 8 Éclairs.

• Pastry
  • 1 cup water (284ml)
  • 1/2 cup butter (118ml)
  • 1 cup flour (235ml)
  • 4 eggs
• Custard Filling
  • 1/2 cup sugar (117ml)
  • 1/2 teaspoon salt (2.5ml)
  • 6 tablespoons flour (88ml)
  • 2 cups whole milk or half and half, do not substitute low-fat milk (474ml)
  • 4 egg yolks, or 2 eggs
  • 2 teaspoons vanilla extract (10ml)
• Glaze
  • 2 tablespoons butter (30ml)
  • 2 ounces unsweetened chocolate (57g)
  • 1 cup powdered sugar (100g)
  • 2 tablespoons boiling water (60g)

CUSTARD

1. Make the custard first.
2. Separate eggs and add them to a small mixing bowl. Or add the 2 eggs, if using, to a small mixing bowl.
3. Beat eggs in small mixing bowl.
4. Add sugar, salt and flour to a saucepan. Whisk together.
5. Stir in milk or half-and-half.
6. Cook over low heat, stirring constantly, until mixture comes to a boil.
7. Boil 1 minute.
8. Remove custard from flame.
9. Temper the custard by pouring a small amount into the eggs in the small mixing bowl.
10. Whisk custard and eggs together.
11. Add egg and custard mixture to the remaining custard in saucepan.
12. Whisk together.
13. Bring to boiling point.
14. Cool custard and blend in vanilla.
15. Cover custard with plastic food wrap and chill.

PASTRY

1. Add 1 cup water to saucepan.
2. Add butter.
3. Bring to a boil.

3. 

   Bringing water to a boil.
4. Add flour and stir in with a sturdy spoon.
   

   Adding flour.
5. 

   Cook flour mixture for 1 minute.
   Cook flour mixture for 1 minute, stirring constantly.
6. 

   Add the eggs one-at-a-time.
   Add eggs, one-at-a-time, beating well after each addition.
7. Preheat oven to 450 degrees F (230C).
8. Line a baking sheet with parchment paper.
9. 

   Ready to bake.
   With pastry tube squeeze out 4-inch (10cm) fingers onto prepared baking sheet.
10. Bake 15 minutes, then turn the temperature down to 325 degrees F (165C), and bake for another 35 minutes. The eclair shells are done when they make a hollow sound when tapped.
11. Let cool.
12. Insert plain pastry tube into pastry bag.
13. Fill pastry bag with custard filling.
14. Slice baked éclairs in half vertically. Insert pastry tube into éclair and fill with custard.
    
    
    • Alternatively, split éclair pastries vertically in half. Spread custard filling between halves. Place the halves together.
15. 

    The finished éclair.
    Drizzle with chocolate glaze.
16. Chill until ready to serve.

GLAZE

1. Melt shortening and chocolate together in a small saucepan.
2. Add powdered sugar and boiling water.
3. Stir until smooth.
4. Drizzle over éclairs.

TIPS

• To make lazy éclairs make cream puffs instead. Drop the dough by tablespoonfuls onto prepared baking sheet. Bake. Slice cream puffs in half, fill with custard, drizzle with chocolate glaze.
• Éclairs can also be filled with sweetened whipped cream.
• Cream puffs can also be filled with ice cream.
• Both éclairs and cream puffs use the same pastry. The only difference is how the dough is shaped.
• If travelling with the dessert: after separating top from bottom scrape out any of the "doughy threads" and bake again for 5 to 7 minutes to crisp up the inside. Then fill.
• Can also be filled with cooked then cooled pudding. Instant pudding doesn't work nearly as well.

Things You'll Need

• Baking pans
• Parchment paper or silicone baking liners
• Saucepans
• Pastry tube
• Plain pastry nozzle
• Sturdy spoon or spatula
• Plastic wrap
• Mixing bowls
• Measuring spoons and cups
• Oven mitts