Saturday, 19 November 2016
50 grams butter, chopped
3/4 cup water
1 cup plain flour
3 eggs, lightly beaten
300 mls whipped cream
preheat oven to 200 C. line two baking trays with non stick baking paper.
place the butter and water in saucepan and stir over medium heat until it comes to the boil.
remove from heat and using a wooden spoon quickly beat in the flour.
return to the heat and continue beating with the wooden spoon until mixture forms a ball and
leaves the sides of the pan.
remove from heat and transfer to a bowl.
using an electric mixer, gradually add the eggs, beating well after each addition.
the mixture should be thick and glossy.
spoon the mixture into a piping bag and pipe thick lines onto the baking tray,
allowing room for spreading.
cook for approx. 20 minutes or until golden and hollow sounding when tapped.
remove from oven, and using a skewer, make a little hole in the base of each
eclair then return to the oven for 5 minutes to dry out further. cool completely.
using a piping bag with a long nozzle, press the nozzle into the end of each
eclair and pipe in some whipped cream.
if no piping bag, split each eclair in half and fill the bottom with some cream
and place the top back on.
ice each eclair with chocolate icing.
2 cups icing sugar
2 tablespoons cocoa, sifted
1 tablespoon soft butter
mix all the ingredients together with enough milk to make a spreadable