Chocolate Eclairs

Makes 4-6

Chocolate eclairs - a perfect sweet treat anytime!

Before you start, preheat the oven to
220°C/425°F/Gas Mark 7 and lightly grease a baking tray.

ingredients choux pastry:

• 50g (2oz) butter or margarine
• 125ml (¼ pt) water
• 65g (2¼ oz) JUVELA Gluten-Free Mix
• 2 medium eggs, beaten

ingredients filling:

• Whipped cream
• Milk chocolate*, melted

Method:

Place the fat and water in a saucepan and melt over a gentle heat, then bring to the boil. Remove from the heat and stir in the Mix. Return to heat until the mixture forms a ball in the pan. Remove from the heat and allow to cool slightly. Gradually add the eggs, beating well after each addition. The dough needs to be a stiff dropping consistency (it may not be necessary to add all of the beaten egg).

Place the mixture into a piping bag, fitted with a plain nozzle and fingers onto a baking tray covered with greaseproof paper. Bake in a pre-heated oven for 20 minutes. Remove from the oven and make a small hole in each finger. Return to the oven for a further 5 minutes to dry out. Allow to cool.

Fill choux fingers with whipped cream and top with melted chocolate.

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