by Tarla Dalal
Added to 137 cookbooks
This recipe has been viewed 20647 times
The old-time favourite with loads of cream and chocolate .
- Put the chouxy pastry mixture in a piping bag fitted with about 20 mm. (3/4") plain nozzle.
- Grease a baking tin.
- Pipe the mixture in even lengths on to the greased tin.
- Bake in a hot oven at 450°F for 20 to 25 minutes. Do not open the oven door before this time. Be sure that the eclairs are cooked until quite crisp on the sides.
- Slit open the eclair cases with scissors.
- Beat the cream until stiff. Add the icing sugar and beat a little.
- Put the cream in a piping bag fitted with a star nozzle.
- Fill the eclairs with the cream.
- Cover the tops of the eclairs with chocolate glace icing.
- For the Chocolate glace icing : Add about 3/4 tablespoon cocoa and 1 tablespoon chocolate powder to the basic icing and then beat in a knob of
- melted butter about the size of a marble.
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