Ingredients
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Choux pastry
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Whipped cream
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Chocolate icing
Methods
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Put the choux paste in a forcing bag and pipe balls or strips onto a greased baking sheet.
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Cook in a hot oven on a middle shelf for 20–30 minutes.
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Pierce each éclair with a skewer to release the steam. Return to a moderate oven to allow the insides to dry off. They should be light brown and well puffed up.
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When cold, fill with whipped cream and top with chocolate icing.
