125g stork to bake margarine1 cup boiling water1 cup cake flour½ teaspoon salt4 eggs (lightly beaten) Also needed-Icing sugarMelted chocolateSweetened whipped creamOptional chopped chocolate or fresh berries to place inside eclairs
1. Preheat oven to 220degC.2. Mix the margarine and water in a saucepan and bring to the boil.3. Add flour and salt and mix in with a wooden spoon until smooth and dough comes away from the sides and forms a ball of dough.4. Remove from heat and cool slightly in a bowl.5. Beat in 2 eggs with electric beater.6. Then mix in the other 2 eggs with wooden spoon, the dough will now have a glossy sheen to it. 7. Spoon into piping bags, either piping a 10cm long thick line, spaced 5cm apart as they spread. 8. I like to use a silicone baking mat on a flat baking tray. Then pipe the dough onto mat.9. Pipe eclair cases with slightly larger ends, so that you don’t end up with misshapen or oval-shaped eclairs.10. Dust the dough with icing sugar. This creates a slightly caramelized exterior that adds a little sweetness & crunch. 11. Bake for 15min until well puffed, then drop oven temperature to 160degC and bake for another 15min until golden brown.12. Carefully skewer the insides of the shells immediately after removing from oven to release the air from choux pastry so the shells do not collapse.13. Allow to cool, then pipe whipped cream onto half of eclair shells and dip the top of the other half in chocolate.14. Sandwich and serve.15. Must be stored in refrigerator but the crispness of pastry will go the longer the pastry sits.