Serves 4-6 INGREDIENTS For the choux pastry: 60g of salted butter 130ml of water 80g of plain flour, sifted 3 large free range eggs For the creme patisserie: 6 large free range egg yolks 120g of sugar 50g of cornflour 450ml of milk 1 vanilla pod 50g of butter For the chocolate glaze: 100g of… Continue reading Chocolate Eclair.
