Food
Delicious chocolate éclairs
- 65g strong white flour
- 150ml water
- 50g margarine
- Pinch of Salt
- 2 eggs, beaten
- Whipped Cream
- 50g chocolate, melted with 25g margarine
Method:
- Preheat an oven to 200°C/400°F/Gas 6 and grease a flat baking tray.
- Place water and margarine into a saucepan over a low heat until margarine melts and then bring to a brisk boil.
- Reduce heat and add sieved flour with salt.
- Stir briskly until mixture forms a soft dough and doesn’t stick on the sides of the saucepan.
- Remove from heat and allow to cool.
- Gradually add the eggs and beat until mixture is smooth and glossy.
- Transfer mixture to a piping bag, fitted with a 1/2” plain nozzle.
- Pipe 4” lengths of mixture and space them well onto the prepared tray.
- If you don’t have a piping bag, just spoon mixture onto tray.
- Bake for about 20 minutes or until the dough has well risen and is golden brown in colour.
- Remove from oven and slit along one side.
- Set aside on wire tray to cool.
- When cold, fill with whipped cream and spread with melted chocolate on top.