Recipe

Chocolate Eclair Recipe

Add Step-by-Step Photos	Iffyo / All my dishes 5 months ago Chocolate eclair' ----for chocolate lovers! come drool lol! Prep:25m Cook:30m Servings:14	Iffyo
	eclair

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Fans

bluewatera

ahmed1

m2googee

chriesi

mumtazcate

angieaugus

broadzilla

Ingredients

For the pastry

¾ 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

Preheat oven to 200°C/400°F/Gas Mark 6. Sift flour with salt.

Place butter and one cup of water in a pan and stir over low heat until the butter melts.

Add flour and stir over heat until the mixture forms a ball and leaves the sides of the pan.

Place the mixture in a bowl and cool slightly. Beat in eggs, one at a time, until the dough is smooth and shiny.

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.

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).

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.

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.

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.

For the icing melt chocolate. Add butter and mix.

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.

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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Comments

mumtazcatering 5 months ago said:
As salaam mu alaikum Iffyo
thanks for sharing such a decadent recipe its my favourite dessert / pastry i can make a meal from it!
have an awesome day,my dear ...........:}
{{{{{{{{{{{{{{{{{ HUGS }}}}}}}}}}}}}}}}}}}}}

bluewaterandsand 5 months ago said:
This is my favorite of all. I can't have them in my home because I am on a diet and if they are here, I can not turn them down.Your recipe sounds heavenly!

ahmed1 5 months ago said:
Wowww!! I love them.

chriesi 5 months ago said:
These are to die for!

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