Éclair

Listen to Debi and Kathie on www.wcrfm.org.uk for more recipes and lots of chat! CHOCOLATE ECLAIRS / INGREDIENTS: 2.5 oz / 70g plain flour and a pinch of salt quarter pint / 140ml water 2oz / 55g of butter 2 eggs Small bar of chocolate for decoration half a pint / 285ml of double cream ( and a piping bag) METHOD: ·Pre-heat the oven to 200 C / 390 F ·Place a roasting tin of boiling water on the bottom shelf of the oven ·Place the butter and water into a saucepan and heat on the stovetop. Make sure the butter is fully melted before bringing the mixture to the boil ·Sieve the flour and salt into a bowl ·As soon as the butter and water mixture is boiling nicely, tip the flour and salt into the saucepan (tip it in all at once). Mix together really hard with a wooden spoon until it forms a soft ball ·Take the saucepan off the heat and allow to cool for a few minutes ·Beat the eggs well together ·Add the egg, a little at a time, to the dough in the saucepan. Continue to beat it well with a wooden spoon. ·Return the dough to firmness each time before adding more egg. (The dough should be smooth, shiny and firm once all the egg has been added) ·Place the dough (choux pastry) into a piping back and squeeze sausage shapes of about 3 inches (7.5 cm) onto a baking tray. ·Place in oven for around 20-25 minutes until risen and golden ·With a knife, pierce a little slit in the side of each éclair and then return them to the oven for about 5 minutes (this helps them to dry out a little <b>...</b>