MGGS Students Make Chocolate Eclairs

This week students took on the challenge of making chocolate eclairs from scratch.  Choux pastry is notoriously difficult to make to ensure the correct consistency is achieved to be able to pipe it evenly and without lumps. During the hottest week of the year so far there was little need to melt the chocolate using either a microwave or the bain marie method, the real challenge was keeping the eclairs cool enough to pipe whipped cream into them.  Nevertheless, the final outcomes were deliciously inviting even if a little sticky – the students didn’t seem to mind though!