By Chelsea SugarA traditional chocolate eclair recipe - pure deliciousness!12 servings
Prep time 15 mins
Cooking time 30 mins
100g Tararua Butter
1 cup of water
1 cup Edmonds Standard Grade Flour
1 1/2 cups Chelsea Chocolate Icing Sugar
2 Tbsp hot water
Whipped Meadow Fresh Original Cream
Preheat oven to 200°C bake. Grease two oven trays.
Combine Tararua Butter and water in saucepan and bring to a rolling boil. Remove from heat and quickly add Edmonds Standard Grade Flour.
Beat with a wooden spoon until mixture leaves the side of the saucepan. Allow to cool for 5 minutes then add eggs one at a time, beating well after each addition until mixture is glossy.
Using a 1.5cm diameter star tip, pipe 7cm strips onto greased oven trays. Bake for 30 minutes or until eclairs are puffy and golden, then lower heat to 120°C and bake for another 15 minutes. Cool.
Combine Chelsea Chocolate Icing Sugar with enough hot water to form a spreadable consistency. Fill centre of eclairs with whipped Meadow Fresh Original Cream and top with chocolate icing.