Delicious bites of choux pastry filled with sweet cream and topped with a dark chocolate glaze. Eclair is made from a light dough called Choux pastry. The same dough is used in making cream puffs and proļ¬teroles. Choux pastry can be used for both sweet and savoury dishes. It is baked until crisp and almost entirely hollow inside as it puffs up to 3-4 times its original size. For a sweet filling, it can be ļ¬lled with cream and topped with chocolate.

CHOCOLATE ECLAIRS

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CHOCOLATE ECLAIRS
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An Eclair is made from a light dough called Choux pastry. TheĀ same dough is used in making cream puffs and proļ¬teroles. Choux pastry can be used for both sweet and savoury dishes. It is baked until crisp and almostĀ entirely hollow inside as it puffs up to 3-4 times its original size. For a sweet filling, it can be ļ¬lledĀ with cream and topped withĀ chocolate.
Ingredients
For the Choux Pastry
  • 1 Cup Flour
  • ½ Tsp Salt
  • 1ā…“ Cup Water
  • 100gr Butter
  • 4 Eggs (lightly beaten)
For the Filling
  • 1 Cup Cream whipped with 2 Tbles Castor Sugar
For the Chocolate Glaze
  • 1 Cup Heavy Cream
  • 100gr Dark Chocolate
Instructions
  1. Preheat the oven to 180C.
  2. Spray a baking sheet with non-stick spray.
  3. In a bowl sift the flour and the salt.
  4. Boil the water in a medium-sized heavy-based pot and add the butter and allow to melt, then increase the heat and boil rapidly.
  5. Remove from the stove and add all the flour and stir with a wooden spoon until the mixture comes away from the sides of the pot and has been completely absorbed by the water.
  6. Remove from the heat and let the mixture cool for a few minutes.
  7. Once the mixture has cooled add the eggs one by one, beating well in between each addition of eggs.
  8. The mixture should be firm enough for piping. ECLAIR PASTRY
  9. Spoon the mixture into a piping bag and pipe long choux buns (about 8cm) on the baking tray.
  10. Bake for 20-25 minutes, remove from the oven and make a small cut on the side of each to release the steam.
  11. Place back in the oven, with the oven on 140C. and bake for another 5 minutes or until the puffs are dry on the inside.ECLAIRS BAKED
  12. Remove from the oven and allow to cool on a wire rack.
  13. Keep in an airtight container until needed.
  14. Fill with a sweet cream and coat with the chocolate glaze.
Filling
  1. Place heavy cream in a wide glass bowl. Heat in the microwave on high until steaming, about 1 minute. Add chocolate, and whisk to combine. Let it rest for a few minutes until it reaches a dipping consistency then coat the top each eclair with the chocolate.
Makes approx 24 Eclairs

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