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Pre heat oven
220c/425F.
Put water margarine into a saucepan over low heat until margarine melts
bring to the boil.
Reduce heat and add sieved flour and salt
stir briskly until forms a soft dough and leaves the sides of the saucepan.
Remove form heat and allow to cool.
Add eggs and beat until the mixture is smooth and shiny
transfer the mixture to a ping bag.
Pipe 4" lengths of the mixture onto a cookie sheet 2 inches apart.
Cook for about 25 minutes.
Remove form oven and slit along one side
allow to cool.
Melt the chocolate in a pan over boiling water
then spread on top of the éclairs.
When chocolate has set fill the opening with whipped cream and refrigerate.
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FoodIreland.com
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