Chocolate Eclairs

Ingredients

• 1.1 cup water, for choux pastry
• 2.115 gram butter, for choux pastry
• 3.1 cup plain flour, sifted; for choux pastry
• 4.4 eggs, for choux pastry
• 5.cream, whipped with sugar; for filling
• 6.2 tablespoon butter, for chocolate icing
• 7.55 gram dark chocolate, melted; for chocolate icing
• 8.1 cup icing sugar, sifted; for chocolate icing
• 9.2 tablespoon water, for chocolate icing

Method

1. 1.CHOUX PASTRY: Heat water and butter to boiling point in a saucepan. Stir in sifted flour all at once. Stir constantly until the mixture leaves the sides of the pan and forms into a ball (about 1 minute). Remove from heat and cool.
2. 2.Beat in eggs one at a time. Beat the mixture until smooth and velvety.
3. 3.Put dough into a pastry bag and pipe into ungreased eclair shapes on a baking sheet. Bake at 400°F (200°C) until golden brown and dry.
4. 4.When baked, slit the eclairs to allow steam to escape. Cool slowly, away from drafts.
5. 5.When cool, split into two. Scoop out any filaments of soft dough. Fill with sweetened whipped cream. Replace tops.
6. 6.THIN CHOCOLATE ICING: Melt together butter and chocolate. Blend in sifted icing sugar and water. Beat until smooth but not stiff. Frost the tops of the eclairs.

Notes

• This recipe appears on the same page as Hot Milk Sponge.
• The same Thin Chocolate Icing formula appears in the Italian Genoise Cake recipe in this collection.
• Cool the choux pastry completely before filling to prevent the cream from melting.