Eclairs

Choux paste is piped into 8-cm lengths for eclairs. Use a 1-cm plain nozzle and space them apart on chilled, lightly buttered baking sheets. Bake at 200°C for 20-25 minutes until golden brown, then cool on a rack. Here eclairs are pierced and piped with crème pâtissière flavoured with melted couverture chocolate. For other fillings.

1. Pipe choux directly on to baking sheet, applying even pressure to keep shapes as uniform as possible.

   

2. Brush the choux fingers with egg wash and score with a fork dipped in egg wash.

   

3. Let eclairs cool on rack. When ready to fill, pierce eclairs at each end with tip of small knife or piping nozzle.

   

4. Pipe filling into one of the holes with a 5-mm nozzle. Stop piping when filling starts to come out of the other hole.

   

5. Dip into softened fondant icing or tempered couverture; remove excess.