Eclairs adapted from Indian Delights
These eclairs were amazing, I made them into mini ones but you can make them any shape you like.
Eclairs by @naeemasurtee
2 cups Water
2 cups Flour
7 extra-large eggs
Preheat your oven to 200*C
In a large pot bring the butter and water to a boil.
Stir in flour all at once and stir vigorously till it leaves the sides of the pan and forms a lump.
Remove from the heat.
Transfer choux pastry to a mixing bowl.
Beat in eggs 1 at a time and beat till velvety and smooth.
Transfer to a piping bag with a large nozzle (Noor no 12)
Grease baking sheets and nozzle eclairs leaving space between them as they rise.
Bake in a preheated oven at 200*C for 30 mins.
Reduce heat to 150*C and bake for a further 20 mins.
Remove eclairs from the oven and cut into 2 and place back into the oven and allow to crisp. Cool completely.
Fill the bottom of the eclair shell with custard, top with whipped sweetened cream, place the lid on top of the cream.
Drizzle with melted chocolate and finish with a generous dusting of icing sugar.
Recipe adapted from the Indian Delights