Chocolate Eclairs


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The old-time favourite with loads of cream and chocolate .

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Preparation Time: 
Cooking Time: 
Making 12 to 15 eclairs.
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1 recipe Choux Pastry
200 gms fresh cream (approx.)
4 tbsp icing sugar (approx.)
Chocolate Glace Icing

  1. Put the chouxy pastry mixture in a piping bag fitted with about 20 mm. (3/4") plain nozzle.
  2. Grease a baking tin.
  3. Pipe the mixture in even lengths on to the greased tin.
  4. 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.
  5. Slit open the eclair cases with scissors.
  6. Beat the cream until stiff. Add the icing sugar and beat a little.
  7. Put the cream in a piping bag fitted with a star nozzle.
  8. Fill the eclairs with the cream.
  9. Cover the tops of the eclairs with chocolate glace icing.

  1. 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
  2. melted butter about the size of a marble.
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