Chocolate Éclairs

Ingredients

Water 4 ounces
Butter 2 ounces
Flour 2 ounces
Egg 2
Salt a pinch
Fresh cream whipped 1 cup
Icing sugar 1 ounce

Ingredients for chocolate icingButter 1 ounce

Cooking Chocolate 2 ounces
Milk 2 tbsp

Method for éclairs

Preheat oven to 400 degrees F (200 degrees C) and place rack in center of oven. In a bowl whisk the flour with the s salt. Place the butter and water in a saucepan over medium high heat and bring to a boil. Remove from heat and, with a wooden spoon, add the flour mixture, all at once, and stir until combined. Return saucepan to the heat and stir constantly until the dough comes away from the sides of the pan and forms a thick smooth ball (about 1-2 minutes). Transfer the dough to your electric mixer (can do this by hand or with a hand mixer), and beat on low speed to release the steam from the dough (about 1 minute). Once the dough is lukewarm start adding the lightly beaten eggs (dough will separate and then come together) and continue to mix until you have a smooth thick paste (dough will fall from a spoon in a thick ribbon). Place the dough in a pastry bag fitted with a large plain tip and pipe 12 oblongs of dough (about 3/4 inch (2 cm) wide) onto the baking sheet. (When piping have the bag at a 45 degree angle.) Bake for 15 minutes and then reduce the oven temperature to 350 degrees F (180 degrees C). Continue to bake for a further25 minutesor until the shells are a nice amber color and when split, are almost dry inside. Remove from oven and place on a wire rack to cool.

Method for icing

Micro all ingredients for 30 seconds or until melted,mix well & use !

Assembling

Split the pastry shells in half, lengthwise. Take the top shell and dip into the chocolate glaze, letting the excess drip off. Place on a wire rack to dry. Fill the bottom half (can spoon or pipe) with the cream. Once the glaze is dry, gently place the top half of the pastry shell on the cream. Can be covered and stored in the refrigerator for two days.

Chocolate Éclairs