- A little TREX, for greasing
- 65g (2.3 oz) Plain flour
- Pinch of salt
- 150ml (5 fl oz) Water
- 50g (1.7 oz) TREX, at room temperature
- 2 Large eggs, beaten
- 200ml (6.8 fl oz) Double or whipping cream
- 75g (2.6 oz) Plain chocolate, broken into pieces
- Preheat the oven to 200°C/fan oven 180°C/Gas Mark 6. Lightly grease 2 baking trays with a little TREX. Sift the flour and salt onto a plate.
- Put the water and TREX into a saucepan. Heat gently, so that the TREX melts, then bring up to the boil. Remove from the heat, then immediately add all the flour, beating vigorously with a wooden spoon so that the mixture forms a soft ball. Cook over a low heat for about 30 seconds. Cool for 5 minutes.
- Gradually add the beaten eggs to the flour mixture using either a hand-held electric mixer or a wooden spoon, beating well between each addition. The mixture should be very smooth, shiny and thick.
- Spoon the mixture into a large piping bag fitted with a plain nozzle. For eclairs, pipe twelve 10cm (4in) lengths on the baking sheets, allowing room for them to spread and rise. For profiteroles, pipe about 30 balls instead.
- Bake for 10 minutes, and then open the oven door slightly for just 2 seconds to allow the steam to escape. Bake for a further 5-10 minutes until the pastry is golden brown and crisp.
- Remove from the oven and split each éclair lengthways or stab each profiterole with a sharp knife to let the steam escape. Transfer to a wire rack to cool completely.
- Fill the eclairs or profiteroles with whipped cream. Melt the chocolate in a bowl placed over a saucepan of simmering water. Dip the tops of the eclairs or profiteroles in the chocolate or spread it over them with a palette knife. Keep chilled.
Preparation time: 30 mins
If you have never made choux pastry before, it might be a good idea to do some practice runs of the pastry before making the real thing.