Chocolate Eclairs.
65g/2 1/2 oz White Flour.
150ml/ 1/4 Pint of Water.
50g/2 oz Margarine.
Pinch of Salt,
2 Eggs (Beaten).
To Decorate:
Whipped Cream.
50g/2oz Chocolate, melted with 25g/1oz of Margarine.
Method:
To Decorate:
Whipped Cream.
50g/2oz Chocolate, melted with 25g/1oz of Margarine.
Method:
- Preheat an oven to 200*C/400*F/Gas 6 and grease a flat baking tray.
- Place water and margarine into a saucepan over a low heat until margarine melts.
- Brink to brisk boil.
- Reduce heat and add sieved flour and salt.
- Stir briskly until mixture forms dough and leaves sides of saucepan.Remove from heat and allow to cool.
- Add the eggs gradually and beat until smooth and shiny.
- Transfer mixture to a piping bag,fitted with a 1/2 plain nozzle.
- Pipe 4" lengths of mixture (well spaced) onto the prepared tray. If piping bag is not available, just spoon on to tray.
- Bake for 20 minutes approx, until well risen and golden brown colour.
- Remove from oven and slit along one side. Cool on wire tray.
- When cold, fill with whipped cream and spread with chocolate on top. Sprinkle with icing sugar!