Ingredients
250ml flour
250ml water
125ml margarine
3 eggs
125ml cream
12,5ml castor sugar
Melted chocolate
Method
- Melt margarine and water. Stir in flour all at once and beat thoroughly.
- When cool add eggs one at a time, beating well after each addition.
- Place mixture in a piping bag with a large nozzle.
- Pipe long éclair shapes onto a greased baking tray.
- Bake at 190°C for 20 minutes, lower temperature to 160°C and bake for a further 15 minutes.
- Split éclairs along one side to let air escape after baking.
- Whip cream with the sugar and pipe into éclairs when cool.
- Spread the melted chocolate on top.
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