Ingredients
- Butter 113gms
- Water 240ml
- Salt 2gms
- Sugar 5gms
- Flour 140gms
- Eggs 4 No’s
Fillings
- Chocolate 100 gms
- Cooking cream 50 gms
- Whip cream 200gms
Chef of the day: (T. Vijaya lakshmi BHM&CT 1st sem )
Procedure:
- First take butter and water take in a sauce pan and boil it.
- Once butter get melted in boiling water ,add flour, sugar and salt.
- And cook until get a thick rough.
- Remove from the flame and add the whole eggs one after one.
- Then after take the batter and pipe in a finger shape and bake it at 200 o temp for 25 Minutes.
- Once it’s get cool down pipe the above mouse mixer into the éclairs.
- And apply the chocolate ganache on top the éclairs.
- Serve it at 1o to 5o temp.