- 1 batch of choux pastry
- 1 small carton cream
- 2 tbsp pure icing sugar
- 1 cup icing sugar
- 2 tsp cocoa
- 3 tbsp hot water
Preheat oven to 220°C. Prepare two baking trays with baking paper and set aside.
Fill a piping bag with the choux pastry and then pipe walnut-sized balls of the pastry directly onto the baking tray. Brush with a little of the beaten egg before going into the oven.
Place in the oven for 10 minutes. After 10 minutes, turn the oven down to 200°C and slip a wooden spoon into the oven door so that it is ajar while it cooks for another 10 minutes.
Remove from the oven and allow to cool in a protected area on a baking rack.
Meanwhile, whip the cream until it forms soft peaks. Add the icing sugar and continue to whip until it is very stiff.
Cut open the pastry cases and spoon a generous teaspoon of the cream into the pastry then close.
To make the chocolate icing, combine all the ingredients in a bowl thoroughly and then dip the topside of the eclair into the icing.
- Choux pastry is a lot easier to make than you may think – so give it a go!
- The choux pastry recipe will give you about 30 pastry cases so invite friends over for afternoon tea when you plan to make them because they don’t keep well.
- The unfilled choux buns will store in an airtight container for 24 hours but they will begin to go soft quite quickly so ensure that you keep them completely moisture-free at all times.
- If you REALLY want to be ambitious, you can build a croquembouche with these profiteroles.
- This recipe was created by Ella Walsh for Kidspot Nerw Zealand’s best recipe finder.
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