- 55 gm Margarine/butter
- 150 ml Water
- 85 gm Plain flour
- 2 Large eggs
- ½ tsp Vanilla essence
- A pinch of salt
For Icing:
- 200 gm Fresh cream (approx.)
- 4 tbsp Icing sugar (approx.)
- Chocolate glaze icing
Method:-
- Sieve the flour. Put the margarine, water, salt and vanilla essence in a microwave-proof bowl. Microwave until the butter melts. Add the flour, remove from the MWO. Beat with a wooden spoon until the mixture becomes a smooth ball and leaves the sides of the bowl. Cool the mixture. Beat in eggs, one at a time, beating each time vigorously with a wooden spoon.
- Put the choux pastry mixture in a piping bag fitted with about 20mm (¾") plain nozzle. Grease a microwave-proof glass platter. Line it with butter. Pipe the mixture in even lengths on it. Bake at HIGH for 12–15 minutes. Do not open the MWO door before this time. Be sure that the eclairs are cooked until quite crisp on the sides. Slit open the eclair cases with scissors. Beat the cream until stiff. Add the icing sugar. Beat a little. Put the cream in a piping bag fitted with a star nozzle. Fill the eclairs with the cream. Pour chocolate glaze icing over the eclairs.
