Chocolate Eclairs

Recipe Image:

Introduction:

Chocolate eclairs - a classic sweet treat perfect anytime!

Notes:

Makes 4-6

Preparation:

Pre-heat the oven to 220°C/425°F/Gas Mark 7 and lightly grease a baking tray.

Ingredients:

Choux pastry
50g (2oz) butter
125ml 1/4 pint of water
65g (2 1/4oz) Juvela Gluten-Free mix
2 medium eggs (beaten)

Filling and topping
milk chocolate* (melted)
whipped cream

* Please check the Food List for suitable gluten-free brands.

Method:

Place the butter and water in a saucepan and melt over a gentle heat, then bring to the boil.
Remove from the heat and stir in the Juvela Mix.
Return to heat until the mixture forms a ball in the pan.
Remove from the heat and allow to cool slightly.
Gradually add the eggs, beating well after each addition.
The dough needs to be a stiff dropping consistency (it may not be necessary to add all of the beaten egg).
Place the mixture into a piping bag, fitted with a plain nozzle and pipe fingers onto a baking tray covered with greaseproof paper.
Bake in a pre-heated oven for 20 minutes.
Remove from the oven and make a small hole in each finger.
Return to the oven for a further 5 minutes to dry out.
Allow to cool.
Fill choux fingers with whipped cream and top with melted chocolate.

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