LIME & CHOCOLATE ECLAIRS
MAKES 15 PREP 30 MINS COOK 40 MINS
Preheat oven to hot, 200°C. Grease ase and line two oven trays. In a saucepan, combine 1 cup water and 75g butter. Bring to boiling point on low. Do not boil. Add 1 cup sifted plain flour all at once. Cook, stirring, 1-2 mins until mixture forms a ball around spoon. Place in large bowl of an electric mixer and spread up sides. Cool 5 mins. Gradually beat in 4 beaten eggs, on low until glossy (you may not need all the last egg). Using a piping bag fitted with a 1.5cm plain nozzle, pipe 8cm lengths onto tray, allowing room for spreading. Sprinkle with a little water. Bake 10 mins. Reduce oven to moderate, 180°C. Bake a further 15-20 mins. Cut a small slit in sides. Bake 5 mins. Cool, split, removing uncooked dough. CHOC LIME CUSTARD Add ¼ tsp olive oil to 250g melted, cooled dark chocolate. Gradually mix in 500g thick custard and 2 tsp grated lime zest. Chill. Dip tops of eclairs into 100g melted dark chocolate. Allow to set. Pipe custard onto each bottom. Join and sprinkle with extra shredded lime zest.