15g custard powder
15g corn flour
MA's Ginger Powder
150ml Whipping cream / Fresh cream
100g Cooking chocolate
Preheat the oven to 210c/220c
Sieve flour and keep aside
Boil water, butter, sugar and salt.
Once Mixture begins to boil remove from the heat and add the flour. Mix until all lumps are removed.
Allow to cool. While cooling add eggs one at a time and mix well until a consistency suitable to piping is achieved.
Dust a tray with a thin flour layer and pipe the eclairs and bake for 35 minutes until the eclair shells are feather light.
Boil 2/3 of the milk with sugar and butter.
Whilst the milk begins to boil mix the corn flour and custard powder with rest of the milk in a bowl.
Add egg into the bowl and beat well.
Once the milk starts to boil add the mixture.
Add vanilla and mix well to get a thick (non sticky) consistency.
Add the ginger powder.
Apply a thin butter layer on top to avoid a crust and allow to cool.
Whip the cream and fold into the mixture once the pastry cream is completely cooled. Pipe into the eclairs shells.
Boil the milk and pour over chopped cooking chocolate and mix well unitl the the chocolate melts.
Dip the top side of eclairs with the chocolate and serve.