| Chocolate Eclairs
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| Ingredients |
- 100 gm Choux Pastry mix
- 225 ml Tepid water
- Vegetable oil and Flour for baking sheet
- 150 ml Pint whipping cream
- 2 drops Vanilla flavouring
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- 15 gm Castor sugar
- 50 gm Plain chocolate, broken into pieces
- Knob of butter
- 2-3 Tablespoons water
- 175 gm Icing sugar
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| Method |
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Heat the oven to 200C. Prepare a large baking sheet 4 minutes. Put paste in piping beg fitted with a 2, 3 inch plain nozzle, and pipe onto prepared baking sheet.
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Bake in the oven for 40 minutes until puffed and golden. With a palette knife, ease the eclairs off the baking sheet and transfer to a wire rack. Split each one lengthways in half with a sharp knife, then scrape out and discard any uncooked pastry with a teaspoon. Leave to cool completely.
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whip the cream until beginning to thicken, then add vanilla flavouring and castor sugar and continue whisking until thick but not stiff. Pipe or spoon the cream into the bottom half of each éclair, then replace the tops.
Put the chocolate, butter and 1 tablespoon water in a heatproof bowl set over a pan of hot water. Leave, stirring occasionally, until the chocolate has melted. Remove the bowl from the pan and beat in the sifted icing sugar, a little at a time. If necessary, beat 1-2 more tablespoons of water to thin the icing.
Spoon or spread the icing over the tops of the eclairs, then leave in a cool place to set. Serve as soon as possible.
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Other Details |
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Serves: 7
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Time: 50 mins.
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Category: Dessert | Submitted by: System
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