Mini éclairs with vanilla cream
Éclairs are best made on day of serving, but do not fill until ready to serve. Unfilled éclairs can be frozen. Note
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
- Mini éclairs
- 1 teaspoon margarine
- 1/2 cup water
- 1/2 cup self-rising cake flour
- 2 egg whites
- Vanilla cream
- 1 1/2 tablespoon confectioners' sugar
- 3/4 cup low-fat vanilla yogurt
- 1 teaspoon gelatin
- 2 teaspoons water
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