Pastry
200
Chocolate Éclairs
Makes 12
Dish: baking sheet x2, greased and slightly damp
Oven Accessory: enamel shelf in lower po wire shelf in
upper position
1 quantity of choux pastry
150 ml (
1/4
pt) whipping cream
10 ml (2tsp) cocoa powder
15 ml (1tbsp) hot water
100g (4oz) icing sugar, sieved
Preheat the oven empty on
CONVECTION 200°C
. Place the choux pastry into a forcing
bag fitted with a plain 2 cm (
3/4
") nozzle. Pipe 6 fingers 9 cm (3
1/2
") long on each baking
sheet. Place on shelves and cook on
CONVECTION 200°C
for approximately 30 mins.
Pierce each éclair and return for a further 5 mins. to crisp if necessary. When cooked cool
on a wire rack. Whip the cream until stiff and fill the éclairs. Dissolve cocoa in hot water
and stir into icing sugar, beating well until smooth, add extra water if required. Ice the filled
éclairs and leave until set.
Ingredients
Cooking method
Содержание NN-CS596S
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