If you’re looking for a crowd pleaser look no further. Everyone loves eclairs!
Serves: 30 – 40
Cook Time: 0h 20m
500 ml boiling water
250 g Stork Bake
500 ml self raising flour
pinch of salt
250 ml cream, whipped
Place water and Stork Bake in a saucepan and bring to a rolling boil.
Add the flour and salt and mix well until it forms a ball. Allow to cool.
Add the eggs one at a time, beating well after each egg is added. Beat until shiny.
Drop dessert spoons full onto a prepared baking tray.
Bake at 200ºC until risen (approximately 10 – 15 minutes, depending on size)
then turn the heat down to 150ºC to dry out (approximately 3 – 5
Fill with whipped cream when cool and drizzle melted chocolate over the top.
PHOTO: Sa-eeda Daniels