CHOCOLATE ECLAIRS

Éclair is an elongated pastry made with choux dough, filled with cream and topped with chocolate icing. The old time favorite with loads of cream and coated with chocolate.  This is an easy quick recipe . Infact this is made by younger daughter who is facing boredom as her 10 th board exams are over and no classes no studies now. Delicate chocolate eclairs are not as difficult as you think, so enjoy and indulge your tastebuds!

INGREDIENTS:

For Choux Pastry/ Case:

¾ Cup Refined Flour [maida]

Salt pinchful

75 gms Chilled Butter

3 Eggs Beaten

For Filling:

1 Cup Whipping Cream

For Chocolate Icing:

50 gms Dark Chocolate

25 gms Unsalted Butter

METHOD:

STEP 1 – Preheat the oven to 200 degree Celsius / 400 F.

STEP 2 – Sift the flour and add salt into a bowl. Place the butter and 1 cup water in a non-stick pan and stir over low heat until the butter melts.

STEP 3 – Add the flour all at once and stir over medium heat until the mixture forms a ball and begins to leave the sides of the pan.

 

STEP 4 – Transfer the mixture into a bowl and cool slightly.

STEP 5 - Beat the eggs, one at a time until the dough is smooth and shiny.    

STEP 6 – Spoon the mixture into a piping bag with a wide nozzle. [I don’t have wide nozzle so I have done it directly with a cut on the piping bag]

STEP 7 – Fold down the top of the bag so as to squeeze the dough right to the bottom.

STEP 8 – Line two flat baking trays with a greased butter paper. Squeeze the mixture into medium-sized sausage shapes, placing them well apart on the baking tray, as the eclairs will double in size while baking.

STEP 9 – Bake in the preheated oven for about 25-30 minutes.

STEP 10 – Remove them from the oven when the eclairs are puffed and golden brown and feel hard when tapped.

STEP 11 – Immediately take each of the éclair off the baking sheet. [they will be very hot, so take care while shifting]

STEP 12 – Now with the point of knife, gently slit the top to let out the steam and to prevent the eclairs from becoming soggy. Transfer them on to a wire rack to cool and dry out.

For Filling:

STEP1 – Whip the cream in a small bowl until it is just thick enough to hold its shape.

STEP 2 – Place it in the refrigerator while you make the chocolate icing.

For Chocolate Icing:

STEP 1 – Melt the chocolate in a double boiler, or in a microwave-safe bowl in the microwave oven on high for 1 minute.

STEP 2 – Stir in the butter till well mixed.

How to proceed:

STEP 1 – Fill inside of each éclair with the whipped cream using a piping bag with a small nozzle.

STEP 2 – Dip the top of each éclair into the chocolate icing.

STEP 3 – Leave the éclair on the wire rack until the icing has set.

STEP 4 – Chill them and serve.