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Chocolate Eclairs
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| Ingredients: 65 gms Choux pastry (2 1/2 oz) | |
| 300 ml | double cream |
| 2 tbsp | milk |
| 225 gms icing sugar (8 oz) | |
| 2 tbsp | cocoa powder |
| 3 tbsp | boiling water |
Method:
1.Fit a piping bag with a 1 cm (1/2 inch) plain nozzle.
2.Fill the bag with the pastry.
3.Pipe twelve 10 cm (4 inch) lengths onto a greased baking sheet.
4.Bake at 200*C for 10 minutes.
5.Reduce the temperature to 180*C.
6.Bake for a further 20-25 minutes until they are well puffed and golden.
7.Remove from the oven and make a slit in the side of each one.
8.Return to the oven for a further 5 minutes to dry out.
9.Cool on a wire cooling rack.
10.When completely cold slit each eclair along one side.
11.Whip the cream with the milk until softly stiff.
12.Fill the Eclairs with cream.
13.Put the icing sugar in a bowl.
14.Mix the cocoa powder with the hot water and stir into the icing sugar.
15.Stir briskly until smooth and cover the tops of the Eclairs with the icing.
16.Leave until the icing has set.
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