LIZ’S CHOCOLATE ECLAIRS
- 250 ml boiling water
- 125 g margarine
- 1 cup cake flour
- 4 large eggs
Bring water and margarine to the boil. Add all the flour in at once. Mix with a wooden spoon until all the flour has been incorporated and a ball has formed. Take off heat and cool down for 20 minutes, stirring occasionally.
Add eggs one at a time, mixing after every egg. Put in a pipping bag and pipe round or long eclairs. With a bit of water on your finger push the little horns of the eclairs in.
Bake at 180°C for 25 minutes.
Once they come out the oven, poke a hole in the top to allow steam to escape.
Once cooled, dip in chocolate and once dried, make a small hole or cut open and fill with cream.
Note:
I bake them weekly.
They also freeze very well. You can pack them once they cooled in a bag and freeze them.
To defrost just take them out, put on a cooling rack and allow them to get to room temp.
Still taste delicious.
Recipe and photo: Liz Marillier
