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Charmaine’s Eclairs n profiteroles

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TRH Charmaine's Eclairs n profiteroles

1 cup water
150 gm flour
80 gm butter
3 eggs

Boil water and butter to rapid boiling point
Add flour all in one go.
Stir to mix and cook for 3-4 mins.
Remove and cool slightly.
Add eggs slowly.
Bring batter together smoothly.

Pipe 5 cm lengths for eclairs or plops for profiteroles.
Bake in preheated 200 deg oven for 25-30 mins.
Prick holes under and return to oven for 5 mins to dry out totally.
Cool thoroughly and fill with cream or creme pattissierre

Recipe credit: Priashas
Prepared, tried and tested by:  Charmaine Pillay‎’s daugther

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