Australian Table
Ingredients
Chocolate icing
Method
1.Preheat oven to 200°C or 180°C fan. Line two baking trays with baking paper.
2.To make choux pastry, combine butter, caster sugar, 1/2 teaspoon salt and 1 cup water in a medium saucepan. Bring to boil on medium heat. Stir in flour. Cook, stirring constantly, until pastry comes away from sides of saucepan.
3.Transfer mixture to a large bowl. Cool slightly. Using an electric mixer, beat for 1 minute on low speed. Add eggs, one at a time, beating well after each addition, until dough is shiny and smooth.
4.Using a pastry bag and a plain 2cm nozzle, pipe 12cm lengths onto prepared trays, leaving space between to spread. Bake for 20 minutes. Reduce heat to 190°C or 170°C fan and bake for another 10 minutes, until golden brown and crisp. Cool on a wire rack.
5.Meanwhile, to make the chocolate icing, place chocolate in a small heatproof bowl with 1/4 cup water. Place over a pan of simmering water and stir until melted and smooth. Remove from heat and stir in icing sugar, 1 tablespoon at a time. Stir in oil and keep warm for spreading over eclairs
6.Split eclairs and fill with chocolate pastry cream. Spread chocolate icing over top and set aside for 5-10 minutes to set. Serve.
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