Granadilla Éclairs

2 large eggs

125ml Cake flour

125ml Water

60g Butter

Filling

115g granadilla pulp

60ml icing sugar

250ml fresh cream

Preheat oven to 200’c and prepare baking tray

Makes a dozen

In a saucepan melt butter in water and allow boiling.  Sift flour in and stir with a wooden spoon until a ball forms in the middle of the pot. Leave to cool a bit and add eggs and mix until mixture is smooth.   Pipe onto tray and bake for 15minutes or until puffed and light brown. Cut a slit in the éclairs and place back in the oven to dry out.

Filling: Beat cream until still adding sugar and granadilla pulp, spoon into éclairs and dust with icing sugar.

Variation: Fill with whipped cream and chocolate icing:  50g chocolate melted 15ml butter and 375ml icing sugar.