Chocolate Éclairs - Samsung Microwave Oven Cookbook

CHOCOLATE ÉCLAIRS
A
PREPARATION TIME: 20 mins
COOKING TIME: 20 mins
SERVES: 4
INGREDIENTS FOR CHOUX PASTRY
55 gm Margarine/butter
150 ml Water
85 gm Plain flour
2 Large eggs
½ tsp Vanilla essence
A pinch of salt
INGREDIENTS FOR ICING
200 gm Fresh cream (approx.)
4 tbsp Icing sugar (approx.)
Chocolate glaze icing
METHOD
Sieve the flour. Put the margarine, water, salt and
vanilla essence in a microwave-proof bowl.
Microwave until the butter melts. Add the flour,
remove from the MWO. Beat with a wooden spoon
until the mixture becomes a smooth ball and leaves
the sides of the bowl. Cool the mixture. Beat in eggs,
one at a time, beating each time vigorously with a
wooden spoon.
FINAL METHOD
Put the choux pastry mixture in a piping bag fitted
with about 20mm (¾") plain nozzle. Grease a
microwave-proof glass platter. Line it with butter.
Pipe the mixture in even lengths on it. Bake at HIGH
for 12–15 minutes. Do not open the MWO door
before this time. Be sure that the éclairs are cooked
until quite crisp on the sides. Slit open the éclair
cases with scissors. Beat the cream until stiff. Add the
icing sugar. Beat a little. Put the cream in a piping
bag fitted with a star nozzle. Fill the éclairs with the
cream. Pour chocolate glaze icing over the éclairs.
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