Chocolate Eclair

• 600g – Seven Star Bakers Flour
• 900g – Water
• 450g – Margarine
• 2 – Eggs (Beaten)
• Baking Powder
• Pinch of Salt

To Decorate

• Whipped Cream
• Melted Chocolate

Place water and margarine into a saucepan over a low heat until it melts and keep it till boiling temperature.

Mix Seven Star Bakers flour and baking powder and sieve.

Reduce heat and add sieved flour and salt.

Stir until the mixture forms a soft dough and leaves sides of saucepan. Remove from heat and allow to cool.

Add the eggs gradually and beat until mixture is smooth and shiny.

Transfer mixture to a piping bag, fitted with a  plain nozzle.

Pipe the mixture (well spaced) onto the prepared tray. If piping bag is not available, just spoon mixture onto tray.

Bake in 200 ⁰C for 20 minutes approx, until well risen and golden brown in colour.

Remove from oven and slit along one side. Cool on wire tray.

When cold, fill with whipped cream and spread with chocolate on top.