Cream Eclairs

cream eclairs

Cream Eclairs

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Servings: 14 eclairs
Calories: 56


  • 2 1/2 oz strong plain flour sifted
  • 5 floz water
  • 2 oz butter
  • 2 eggs beaten
  • whipped cream or creme patissiere
  • melted chocolate or glace icing


  • Sift flour on to a sheet of greaseproof paper. Place the water and butter in a small pan and heat gently until the butter melts. Bring to the boil and immediately add the flour. Beat rapidly over the heat for about 1 minute until smooth.
  • Remove from the heat and beat for about 5 minutes until cooled. Gradually beat in just enough egg to form a smooth, glossy, stiff paste.
  • Using a large piping bag and 1/2 inch (1 cm) plain or star nozzle, pipe the choux pastry into 3 inch (7.5 cm) fingers on to a greased baking tray.
  • Bake for 20 to 30 minutes at Mark 7 (220°C) 425°F until brown and very crisp. Cool on a wire rack.
  • Split. Dip the tops of the buns in melted chocolate or glace icing and fill bases with whipped cream or creme patissiere. Sandwich together.
Calories: 56 kcal
Carbohydrates: 4 g
Protein: 1 g
Fat: 4g
Saturated Fat: 2 g
Trans Fat: 1 g
Cholesterol: 32 mg
Sodium: 38 mg
Potassium: 15 mg
Fiber: 1 g
Sugar: 1 g
Vitamin A: 135 IU
Calcium: 6 mg
Iron: 1 mg
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