Ingredients / Shopping List
1 x recipe of choux pastry 400ml carton double creamChocolate icing: 100g bar plain chocolate2 – 3 tblsp cream2 tablespoon icing sugarORCoffee Icing150g icing sugarCoffee Water
Prep to Cook: Spatula, piping bag, plain nozzle, round bladed knife, measuring jug, flat baking tray, parchment paper, cooling rack, mixing bowl, bowls, teaspoon, wooden spoon.
Prep: Prepare the choux paste as in the recipe
Eclairs are technically demanding. The piping and the shape is important and requires correct choux paste for success. Cooking times need to be judged carefully. They are delicious and special and worth learning to make.
Cooks Know How: Making éclairs requires the skilful use of choux paste (see Choux Pastry recipe)