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Running Shoe Choux

And just like that, it's London Marathon time. When you're done with your running shoes, make these Stork running choux. You deserve it!
  • Cooking time1 hour
  • Prep time1 hour
  • Servings6 portions
recipe image Running Shoe Choux


  • 25 grams Stork
  • 75ml water
  • 40g plain flour
  • 1 egg, beaten
  • 200ml double cream
  • 2 tablespoons icing sugar
  • 1 vanilla pod, split and seeds removed, or ½ tsp vanilla extract
  • Fondant icing sugar
  • Food colouring
  • Piping bags
  • Toothpick

Nutritional facts

Energy (kcal)0 kcal
Energy (kJ)0 kJ
Protein (g)0.0 g
Carbohydrate incl. fibre (g)0.0 g
Carbohydrate excl. fibre (g)0.0 g
Sugar (g)0.0 g
Fibre (g)0.0 g
Fat (g)0.0 g
Saturated fat (g)0.0 g
Unsaturated fat (g)0.0 g
Monounsaturated fat (g)0.0 g
Polyunsaturated fat (g)0.0 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)0 mg
Salt (g)0.00 g
Vitamin A (IU)0 IU
Vitamin C (mg)0.0 mg
Calcium (mg)0 mg
Iron (mg)0.00 mg
Potassium (mg)0 mg


  1. Preheat the oven to 200C.
  2. Put the Stork and water in a small saucepan and place over a low heat until the Stork has melted, then bring to the boil. Take off the heat, add the flour at once and beat with a wooden spoon until the dough comes away from the sides of the pan. Tip out onto a plate and spread out, then set aside for a few minutes to cool. Put into a bowl and beat the egg into the mixture bit by bit. Put the mix into a piping bag and pipe 6 even sized choux buns onto a baking tray lined with greaseproof paper. They should be about 2cm wide and 8cm long. Bake for 20 minutes then leave to cool on a wire rack.
  3. Whip the cream, icing sugar and vanilla until soft peaks form then transfer to a piping bag.
  4. Using a sharp knife make a little hole in the bottom of each bun and pipe full with the cream.
  5. Mix the fondant icing with enough water to form a firm but pipe-able icing then split into 7 small bowls. Use a toothpick to colour each bowl a different colour, leaving one white. Dip each eclair into a different colour fondant and leave to set for 20 minutes. Transfer the white fondant icing into a small piping bag and pipe laces and shoe outlines on each. Leave to set for a further 15 minutes.