HAVE a sweet tooth? The Democratic Alliance MP and shadow basic education minister, Annette Lovemore, has a chocolate eclair recipe that will not only entice your taste buds but also delight your nose with its sweet aroma.
The former ward 9 councillor and Westering resident said she found the recipe in a magazine years ago.
“I do not spend much time in the kitchen as my husband has taken over the cooking.
“When I get into the kitchen it is to make something extra special like the chocolate eclairs,” she said. “I make them for gatherings with family and friends. People think they are difficult to make but they are not and they don’t take too much time.”
250 ml (1 cup) water
115g butter/ margarine
250 ml (1 cup) cake flour
1 ml (pinch) salt
250 ml (1 cup) cream, stiffly whipped
50g milk chocolate and 50g dark chocolate, melted
Preheat the oven to 200°C.
Lightly grease a large baking sheet. Bring the water and butter to the boil in a medium-sized saucepan. Immediately add the flour and salt in, stirring with a wooden spoon until the mixture forms a paste and no longer sticks to the sides of the saucepan.
Remove the saucepan from the heat and let the mixture cool for five minutes.
Add the eggs one by one, beating well after each addition. The mixture should form a stiff, glistening paste. You may not need to use all the eggs. Let the paste cool.
Drop teaspoonfuls of the mixture on a greased baking sheet, spacing the mounds about 4cm apart. Bake at 200°C for 10 minutes, reduce the heat to 180°C and bake for another 15 minutes. Allow to cool.
Cut into each puff from one side and open just wide enough to fill the puffs with stiffly-whipped cream using a teaspoon. Use a teaspoon to drizzle each puff with melted chocolate. Allow the chocolate to harden.