RECIPE: Eclairs

Makes: 25-30 mini

Pastry:
250ml water
60g unsalted butter
pinch of salt
125g plain flour, sifted
4 eggs (large)
1 egg yolk

2 tbsp water

Filling:

400ml whipping cream, whipped to stiff peaks

Topping:
100g milk chocolate
200g white chocolate

Food colouring - yellow, pink

Preheat heat oven to 200C and line two baking trays with baking paper. In a saucepan over medium heat, slowly bring to boil water, butter and salt. When butter has melted, reduce heat and add flour. Stir vigorously with a wooden spoon until all combined. Remove from heat and allow to cool for 5 minutes. Add eggs to mix one at a time, making sure each is incorporated before next is added. Spoon mix into piping bag with 1cm nozzle. Pipe out 5cm long logs, spacing 3cm apart. Mix together egg yolk and water and brush top of each log. Bake for 20 minutes, reduce heat and bake for a further 15 minutes. Turn off heat and allow pastry to cool in the oven.

Once cool, cut a small hole in the base of each eclair and pipe in whipped cream until full. Coat with chocolate - different colours and combinations.