For the eclairs: 1/4pt/150ml water 2oz/50g butter 2 1/2oz/65g flour good pinch of salt 2 eggs For the sauce: 1oz/25g butter 1oz/25g flour 1/4pt/150ml milk 1/4pt/150ml fish stock salt and ground black pepper 2 Tbs. double cream 20 prepared small langoustine tails watercress leaves to garnish
Instructions
1) Place water in a pan and bring to the boil with the butter. Sift flour and salt together, then throw all this into the pan at the same time. Beat furiously until all the flour is incorporated and the mixture forms a ball and leaves the sides of the pan clean.
2) Cool the mix slightly, add the eggs one at a time, beating constantly until mixture is smooth and satiny. Using two teaspoons, form small balls of choux on a greased baking sheet. Bake at 375F, 190C for 20 minutes. Lower heat to 350F, 180C until crisp. Leave to cool on a wire tray.
3) Meanwhile, make the sauce. Melt butter in a pan and add flour. Cook 1 minute. Remove from heat then gradually add milk and stock. Return to heat and bring to the boil, stirring until thickened. Season. Cool, then stir in cream.
4) Cut lids from the top of the choux buns and fill cavity with cold sauce. Tuck a langoustine tail into each one, replace lid and garnish with a watercress leaf.
