Description
An éclair is an oblong pastry made with choux dough filled with a cream and topped with chocolate icing. The dough, which is the same as that used for profiterole, is typically piped into an oblong shape with a pastry bag and baked until it is crisp and hollow inside.
You can shape this as you wish, despite the original éclair is an oblong pastry! I just love the variations we have here.
Ingredients
- 1 cup of water
- 120 g butter
- 1 cup of cake flour
- 1 tablespoon castor sugar
- 3 large eggs
- Drop vanilla essence
- 1 cup icing sugar
- A drop vanilla essence
- 1 tablespoon cocoa
Instructions
Allow the water, butter & vanilla essence to boil in a saucepan.
Remove from heat add the cake flour and castor sugar and mix.
Carry on mixing over very low heat until the paste form a ball and the sides of the saucepan are clean.
Place the ball in a mixing bowl and allow to cool.
Once cool beat in the eggs one at a time, blending well after each addition with a hand beater.
Pipe or spoon mixture onto a greased baking tray and bake in a preheated oven at 210° C for 10 minutes.
Lower the temperature to 180°C and bake for another 15 minutes or until golden brow. Leave in the warm oven for a while.
Serve with whipped cream and caramel treat with sliced bananas
Melt Bournville choc on a double boiler and add melted choc on eclairs.
Notes
Prepared, tried, and tested Feriel Sonday
I hope you will have a go at this one and when you tested
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Nutrition
- Serving Size: 2
- Calories: 35
- Sugar: 2
- Sodium: 17
- Fat: 2
- Saturated Fat: 1
- Unsaturated Fat: 1
- Trans Fat: 0
- Carbohydrates: 4
- Fiber: 0
- Protein: 1
- Cholesterol: 14
