Apr

14

Uses Choux Pastry

Ingredients: 

100g (4 oz) Choux pastry 
Cream
Chocolate or glace icing

 Method:

Preheat the oven to 220°C, 425°F, Gas mark 7. 

Place choux pastry into forcing bag with a 1 cm nozzle.

Grease a baking tray, then run it under the cold tap, leaving a film of water on tray.

Pipe the mixture into 7 cm (2½) lengths.

Bake in a the hot oven for 20 minutes.

Make slit down one side of each eclair and leave them to cool.

Fill the eclairs with whipped cream and then coat them with Milk Chocolate Icing or Glace Icing.


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