Fresh Cream Eclairs, an easy recipe for light and airy pastries filled with whipped cream

Ingredients

Éclair

An éclair is a pastry made with choux dough filled with 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

Ingredients

50g butter
250ml water
Pinch salt
200 ml flour
4 eggs

this For later use

Fresh Cream Eclairs, an easy recipe for light and airy pastries filled with whipped cream

Ingredients

Éclair

An éclair is a pastry made with choux dough filled with 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

Ingredients

50g butter
250ml water
Pinch salt
200 ml flour
4 eggs

Method

Put butter, water, and salt in a pot bring to a boil
Add flour and cook till the mixture leaves the side of the pot
Allow to cool for 5 mins, beat in egg one at a time, mixing well
Place mixture into piping bag and pipe
Bake in a preheated oven at 230C for 10 minutes, reduce heat to 180 C, and bake till light brown
Cool on wire rack
Cut open and pipe with fresh cream
Decorate with melted chocolate
Prepared, tried, and tested by: Asiah Sheik‎