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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 14 |
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Chocolate eclair' -for chocolate lovers! come *drool* lol! Ingredients:
for the pastry |
3/4 cup flour |
a pinch of salt |
75 grams butter, diced |
3 eggs, beaten |
for the cream |
1 cup whipping cream |
for the chocolate icing |
50 grams dark chocolate |
25 grams unsalted butter |
Directions:
1. Preheat oven to 200°C/400°F/Gas Mark 6. Sift flour with salt.
2. Place butter and one cup of water in a pan and stir over low heat until the butter melts.
3. Add flour and stir over heat until the mixture forms a ball and leaves the sides of the pan.
4. Place the mixture in a bowl and cool slightly. Beat in eggs, one at a time, until the dough is smooth and shiny.
5. Spoon the mixture into a piping bag with a wide nozzle. Fold down the top of the bag to squeeze the dough to the bottom.
6. Line two flat baking trays with greaseproof paper. Squeeze the mixture into medium sized sausage shapes onto the baking tray, keeping sufficient distance between each one (they will at least double in size in the oven).
7. Place the baking tray in the preheated oven and bake for about thirty minutes. Take the éclairs out when they are puffed up, golden brown all over, and feel hard when you poke one with a knife.
8. Immediately take each éclair off the baking sheet (they will be very hot, so wear oven gloves) and, with the point of a knife, gently slit the top to let out the steam. (Otherwise, the steam sits trapped in the éclair and turns back to water, leaving you with a soggy bun.) Leave them to cool and dry out on a wire rack.
9. Whip the cream in a small bowl until it is just thick enough to hold its shape. Place it in the fridge while you make the chocolate icing.
10. For the icing melt chocolate. Add butter and mix.
11. When the eclairs are cool, fill the inside of each éclair with whipped cream through a piping bag with a small nozzle. Then dip each éclair into the sauce just to cover the top.
12. Leave the éclairs on the wire rack until the icing has set. In the unlikely event that you are not going to eat them straight away, you can put them in the fridge for a few hours.
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