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|Double cream/Confectioner's custard /mock cream||1⁄2 Pint|
|Sugar||To Taste (to sweeten)|
|Vanilla essence||3 Drop|
|Chocolate glace icing||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 1766 Calories from Fat 1338
% Daily Value*
Total Fat 150 g231.2%
Saturated Fat 8.6 g42.8%
Trans Fat 7.2 g
Cholesterol 39.5 mg
Sodium 327.6 mg13.6%
Total Carbohydrates 98 g32.5%
Dietary Fiber 0.29 g1.2%
Sugars 80.2 g
Protein 6 g11.6%
Vitamin A Vitamin C
Calcium 0.6% Iron 0%
*Based on a 2000 Calorie diet
Place the pastry in a forcing bag with a large plain pipe (3/4 in to 1 in.), and pipe mixture out on to the greased sheet in 4-in lengths, cutting off each length with a knife dipped in hot water.
Bake In a hot oven (425°-400° F., Gas 7-6) until risen and crisp (do not open the door during this time).
Reduce heat and move to a cooler part of the oven, until eclairs are light and dry inside, about 50 min altogether.
Place on a cooling tray and slit open.
When cold fill the cavities with stiffly-whipped, sweetened cream flavoured with vanilla.
Spread topi with chocolate or coffee glace icing.
Put the icing on in a straight line, using a teaspoon— hold the eclair in a slanting position when doing so.