ECLAIR CALORIES RECIPES

Steps:

• 1 Heat the oven to 190°C/fan 170°C/gas 5 and line a baking tray with non-stick baking parchment.
• 2 Put the sweetener, salt, spread and 2/3 cup cold water in a saucepan and bring to the boil. As soon as the mixture reaches the boil, take the pan off the heat and gradually beat in the flour. The mixture will look lumpy at first, but persevere. Continue to beat until the mixture forms a ball of dough and comes away from the sides of the saucepan.
• 3 Add the eggs to the mixture and beat well to incorporate. It will look as if the mixture has split at first, but continue to beat until it becomes glossy.
• 4 Spoon the mixture into a piping bag fitted with a large nozzle. Pipe 10 eclairs on to the prepared baking tray (they’ll be around 12cm/5in long each). Dab any ‘tails’ down with a wet finger, then bake the eclairs in the oven for 1 hr. Do not open the oven! Not even for a sneaky peek – they’ll likely collapse and you’ll end up with pancakes!
• 5 Once the time is up, remove the eclairs from the oven and leave to cool on a wire rack. You can freeze them at this point, before filling (see HFG tip).
• 6 Only decorate and fill them when you are ready to serve as aerosol cream doesn’t keep its shape very long once squirted! Once completely cool, cut the eclairs lengthways through three-quarters of each eclair. Melt the chocolate chips in a bowl in the microwave. Squirt 1 tablespoon cream into each split éclair,drizzle the melted chocolate over the top and serve.

Steps:

• Pre-heat oven to moderately hot (190 degrees Celsius, fan-forced).
• In a saucepan, heat water and butter until butter melts and mixture begins to boil. Remove from heat.
• Stir in sifted flour (adding flour all at once) and mix in briskly using a wooden spoon. Return to heat for 30 seconds, continuously stirring. Remove from heat and stir in vanilla extract.
• Transfer mixture to a bowl and leave to cool for 10 minutes.
• Beat in egg yolk and then each egg, one at a time until combined. You can use a wooden spoon or slowest speed on a stand mixer.
• Using a 2cm piping nozzle (ideally open star shape) and piping bag, pipe 6 x 13 cm long eclairs onto baking trays lined with baking paper. Make each end of the eclairs a little fuller, and use a knife or kitchen scissors to finish piping each eclair.
• Bake for 25 minutes. Remove from oven (leaving oven on) and allow to cool for 10 minutes.
• Using a bread knife, cut eclairs in half horizontally, leaving one long edge intact. Return to oven for 3 minutes, then remove and allow eclairs to cool completely on a cooling rack.
• Cream Filling
• Chocolate Icing