Chocolate Eclairs - Panasonic NN-CS596S Operating Instruction And Cook Book

Chocolate Éclairs
Makes 12
Dish: baking sheet x2, greased and slightly damp
Oven Accessory: enamel shelf in lower position + wire shelf in
upper position
Ingredients
1 quantity of choux pastry
150 ml ( pt) whipping cream
1/4
10 ml (2tsp) cocoa powder
15 ml (1tbsp) hot water
100g (4oz) icing sugar, sieved
Cooking method
Preheat the oven empty on CONVECTION 200°C. Place the choux pastry into a forcing
bag fitted with a plain 2 cm (
sheet. Place on shelves and cook on CONVECTION 200°C for approximately 30 mins.
Pierce each éclair and return for a further 5 mins. to crisp if necessary. When cooked cool
on a wire rack. Whip the cream until stiff and fill the éclairs. Dissolve cocoa in hot water
and stir into icing sugar, beating well until smooth, add extra water if required. Ice the filled
éclairs and leave until set.
Pastry
") nozzle. Pipe 6 fingers 9 cm (3
3/4
200
") long on each baking
1/2