Éclair

Éclair

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From
Encyclopedia of Food and Cookery

A finger-shaped puff of choux pastry. Éclairs make one of the most delicate confections for afternoon tea or dessert or, filled with a savoury mixture, are served as a first course or as party savouries.

The shells for savoury éclairs are made from unsweetened choux pastry, shaped and baked in the same way as for sweet éclairs. They may be filled with a hot or cold savoury mixture.

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. For miniature éclairs to serve as party savouries, place 1 quantity savoury choux pastry in a piping bag fitted with a 1 cm plain tube, and pipe into 4 cm lengths about 5 cm apart on lightly greased baking trays. Bake in a preheated very hot oven for 10 minutes, then reduce the heat to moderate and bake for a further 10 minutes or until golden brown, firm and light in the hand.
  2. Slit each éclair along the side and dry out in the turned-off oven for 20 minutes, with door ajar. Fill with hot or cold savoury mixture of your choice.
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