Chocolate éclairs

RECIPE

Chocolate éclairs
Fatima Asif Latif

1 cup water
½ cup butter
1 cup flour
4 eggs

Bring butter and water to boil, add in cake flour mix till no lumps. Allow to cool. Put mixture into mixer. Beat in 1 egg at a time.
Pipe mixture onto trays.
Bake at 180° for 10 minutes, then at 160° for 10 minutes, then at 140° for 10 minutes, then bake at 100° for 1 hour. Leave in oven for a couple of hours. Cut in the middle and take out excess dough. Fill with whipped cream. Close. Put melted chocolate over.

Cream
2 x 250ml fresh cream
4 tablespoon icing sugar
1 tablespoon vanilla essence
Beat

3x80g diary milk melted
2 tablespoon oil

Culinary Skills By: Fatima Asif Latif

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