# choux paste
125 flour
Pinch of salt
125 water
60ml butter
2 eggs
# filling
100ml Cold fresh cream
30ml sugar
5 ml vanilla essence
# chocolate glaze
125 icing sugar
7ml cocoa. Pinch of salt
10 ml water
1ml vanilla essence
Preheat oven to 220
Grease ur pan
Sieve salt n flour
In a saucepan Bring water n butter to a boil remove from heat slowly fold in the flour then put it back to the stove top
Form a dough in the pan the leg the mixture cool
Add. Eggs one by one n beat till smooth ...
Place the mixture in a large piping bag n make long fingers on the pan
Bake for 10-15 mins reduce to 170 and bake a further 10 -15 mins
Remove n place to a cooling rack
In a bowl beat the cream then add. Vanilla n sugar ...open the éclairs lengthwise fill the fill or pipe in the cream
Add hot water to the icing sugar salt n cocoa then spoon over the éclairs
