Home Made Eclairs
As part of my cooking repertoire I have a very deep based Eclair Pan which makes 8 Eclairs, which I sourced from Lakeland. I have had it a while and as OH is very partial to these little delicacies I have decided I am going to make him some for part of the Christmas baking. This is the recipe on the back of the cardboard sleeve which I am going to have a go at. I Ingredients for the Choux Pastry 125ml of water 50g of butter 60g of plain flour 2 eggs beaten For the icing 50g of dark chocolate or chocolate of your choice 1 tsp of butter 2 tablespoons of water 85g of icing sugar For the filling 300ml double cream 3 drops vanilla extract 2 tso caster sugar Optional fruit like oranges, strawberries, raspberries To make Pour the water into a medium saucepan and add the butter. Place the pan over a medium heat and once the butter has melted turn up the heat abd bring to the boilt. Add the flour and take the pan off the heat. Stir briskly...