Eclairs

Makes

30

Ingredients

• 1 cup (250ml) thick cream, whipped
• 2 tbs icing sugar
• 1 tsp vanilla extract
• 150g dark chocolate, melted, cooled

• Choux pastry

• 150g unsalted butter
• 1 1/2 cups (225g) plain flour
• 7 eggs

Method

1. To make pastry, place butter in a saucepan with 1 1/2 cups of water and simmer over low-heat until butter has melted. Add flour all at once and cook, stirring, until it comes away from the side of the pan. Add eggs, one at a time, beating after each (an electric handbeater may be useful here).
2. Preheat oven to 220°C. Grease 2 baking trays and line with baking paper. Attach a 1.5cm round nozzle to a piping bag. Fill bag with pastry mixture and pipe thirty 8cm lengths onto trays, allowing room for them to spread.
3. Bake for 20 minutes or until golden, then remove and immediately and cut a slit in the pastry to let air out. Allow to cool. Halve pastries.
4. Whip cream with sugar and vanilla and use to fill eclairs. Spread melted chocolate over top.

Source

delicious.

Recipe by Valli Little