Ladybirds Choux Easter Bilbys

  1. Preheat the oven to 220C .
  2. Lightly line and grease a large baking tray and set aside till needed
  3. In a saucepan , combine the milk , water , butter , sugar and salt , bring to the boil stirring occasionally then remove from the heat
  4. Once milk mixture has been removed from the heat , sift the flour into the saucepan and using a wooden spoon , stir vigorously until it forms a soft dough , then scrap or plonk the dough into a bowl and set it aside to cool for 5 minutes .
  5. Once cooled for 5 add the whisked eggs into the dough , in three batches , stirring with a woodenspoon each addition until the eggs are completely incorporated and it forms a glossy but sticky dough .
  6. Now spoon the dough mixture into a pipping bag fitted with about a 1cm nozzle and gently pipe rounds about 2and a halfcm by 3 centimeters about 3 cm apart onto the prepared lined oven tray .
  7. Now back in the Preheated oven for about 20 minutes or until golden and puffed , now turn off the oven but do not open it and leave them in there for a further 20 minutes with the oven off .
  8. Then remove them from the oven and let cool completely and once cooled completely , using a small sharp knife , carefully cut the cooked pastry tops off horizontally .
  9. Using a mixture , eclectic or hand , beat the cream , vanilla and sugar together until soft peaks form .
  10. Cut the mashmallows in half the in half again to form long rabbit ear shaped pieces .
  11. And cut the liquorice into small thin strips so to use for whiskers .
  12. Now spoon some of the whipped cream evenly into all the bottom half insides of the cut pastries .
  13. Using 2 of the coloured sugar pearls per top cut pastry pieces , push them into the pastry next to each other so to represent eyes .
  14. Cut the toothpicks in half then using one half per mashmallow , piece the toothpick half through the mashmallow till the tip is just out , then push two premade mashmallow , one each side of the top of the pastry tops so to create ears
  15. Place one prepared decorated pastry top onto each of the cream filled bottoms and push down very slightly , then preferably using a pink or black , sugar pearl , place it between the top and bottom pastry bits on the cream to create the nose , and gently place a few prepared liquorice pieces either side of the nose pearl so to make whiskers .
  16. Once all are made up into little bilbys or you can call the rabbits if you like lol refrigerate into ready to eat or serve .
  17. Enjoy .
  18. :-) .

flour, milk, water, butter, sugar, salt, eggs, cream, vanilla, sugar, marshmallows, stick, toothpicks

Taken from cookpad.com/us/recipes/345606-ladybirds-choux-easter-bilbys (may not work)

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