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A small, finger-shaped, choux pastry bun, generally having a cream or crème patisserie filling, and often chocolate or coffee icing.
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One batch of Choux pastry - see "Choux Pastry"
600ml/1 pint double cream
2 level tablespoons caster sugar
Chocolate glace icing, made with 350g/12 oz icing sugar; or plain chocolate melted with a little water - see "Glacé Icing"
- Have the choux pastry ready, in a bag with a 1cm/½ in nozzle. Heat the oven to 220°C/425°F/Gas 7.
- Lightly grease a baking tray, and pipe out 8cm/3 in lengths, cutting the ends with a wet knife. Leave room for expansion around each éclair.
- Bake the éclairs in the pre-heated oven for about 20 minutes, when they should like risen and dry; if not completely dry, reduce the heat to 180°C/350°F/Gas 4 and bake for a further five minutes.
- Remove the éclairs from the oven, and slit them down one side to allow the steam to escape.
- Allow to cool.
- Meanwhile, whisk the cream with the sugar, and when the pastries are completely cold, fill them with the cream mixture.
- Using a piping bag, with a plain nozzle, cover the tops with the glace icing or plain chocolate melted with a little water.