- 1 cup water
- ½ cup oil
- 1 cup cake flour
- 3 eggs
- Drop of vanilla essence
Allow water, oil and vanilla essence to boil in a saucepan.
Remove from heat, add the cake flour and mix.
Carry on mixing over a very low heat until paste forms a ball and the sides of the saucepan are clean.
Place ball in a mixing bowl and cool.
Once cool beat in the eggs one at a time, blending well after each addition.
I used a small star nozzle. Pipe in a round shape until you get a nice peak top.
There’s no need to cut open as it will have a small opening at the bottom and you can pipe the fresh cream into it.
Pipe or spoon mixture onto a greased baking tray and bake in a preheated oven at 180°C for 45 minutes.
Add Nutella or caramel treat to whipped fresh cream.
Pipe under eclair with a small star nozzle.
Add melted choc and sprinkle chopped hazelnuts over it.