Chocolate Eclairs

Ingredients

• Choux Pastry (see above)
• Mock Cream (see page 44)
• Chocolate Icing (see page 44)

Method

1. 1

   Put the mixture into a savoy bag fitted with a 3/8-inch diameter plain tube.

2. 2

   Pipe 3-inch lengths on to a greased baking sheet about 14 inches apart, then cut off the mixture sharply with a knife.

3. 3

   Cook for 30-40 mins. until crisp to the touch.

4. 4

   Cool, then slit open one side of each éclair with a sharp knife.

5. 5

   Fill with Mock Cream and ice with Chocolate Icing.

As published

This recipe was extracted from McDougall's cookery book (1950) by McDougall's Ltd, page 16. The excerpt below is the record exactly as published.

CHOCOLATE ECLAIRS Choux Pastry (see above). Mock Cream (see page 44). Chocolate Icing (see page 44)

Cook this with the app: pantry check, scaling, and the assistant.