Milk chocolate éclair bombs
The trick to making the choux pastry for these milk chocolate �clairs is to allow the steam to create the puff � if you open the oven door mid-bake you�ll be destined for a flop
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.nzwomansweeklyfood.co.nz.
Ingredients
- 200 grams butter
- 2 cups hot water
- 2 cups high-grade flour
- 8 free-range eggs
- 2 teaspoons cocoa powder
- 250 millilitres cream
- 300 grams whittaker's milk chocolate, broken up, plus extra for grating
- 1/2 cup icing sugar
- whipped cream, to serve
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