This is how it's made Running Shoe Choux

Preheat the oven to 200C.

Put the STORK ORIGINAL 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.

Whip the cream, icing sugar and vanilla until soft peaks form then transfer to a piping bag.

Using a sharp knife make a little hole in the bottom of each bun and pipe full with the cream.

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 éclair 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.

  • Temperature: 200 oC
  • Baking time:
  • Serves: 6