Chocolate Éclairs
Serves Approx 3 dozen
Éclairs:
2/3 cup butter
2 cups water
3/4 cup SR flour
3/4 cup plain flour
5 eggs
Cream filling:
200ml cup pure cream
300ml bottled cream
2 dessert spoons icing sugar
1/2 teaspoon vanilla
Icing:
2 cups icing sugar
2 tablespoons cocoa
50 grams softened butter
Éclairs:
Place water and butter in a saucepan and bring to the boil. Add sifted flours and stir until mixture forms a solid mass.
Set aside to cool.
Add eggs gradually and beat until nice and shiny.
Pipe onto a greased oven try in 8cm lengths and bake in a 250c oven for 25 minutes, then reduce heat to 100c and leave a further 10 mins.
Set aside to cool.
Filling:
Beat together until cream holds its shape. Slit side of éclair and fill with cream.
Icing:
Mix together with enough hot water to a spreading consistency.
Ice top and put aside to set.