- 50g butter
- 1 cup plain flour, sifted twice
- 3 eggs, lightly beaten
- 1 packet Queen Royal Icing Queen
- Chocolate Essence
- whipped cream, to serve
Preheat oven to 210C. Line two baking trays with non stick baking paper.
Place the butter in a heavy based saucepan with 3/4 cup water and stir over medium heat until it comes to the boil. Remove from heat and using a wooden spoon quickly beat in the flour. Return to the heat and continue beating with the wooden spoon until mixture forms a ball and leaves the sides of the pan. Remove from heat and transfer to a bowl.
Continue beating the dough in the bowl with the spoon. Gradually add the eggs, beating well after each addition, until all the eggs have been added and the mixture is thick and glossy.
Spoon the mixture into a piping bag and pipe thick lines onto the baking tray, allowing room for spreading. Sprinkle a little water on the tray to create extra steam when cooking.
Cook for 20 to 30 minutes or until golden and hollow sounding when tapped. Remove, make a little hole in the base of the eclair then return to the oven for 5 minutes to dry out further. Cool completely.
Once the eclairs are cool, mix together the Queen Royal Icing with enough cold water and Queen Chocolate Essence to form a runny icing. Ice the tops of the eclairs with royal icing then fill with cream and serve.