Phewwww. Yes, that was my expression when I saw the lengthy recipe of the Chocolate eclairs.But my daughter inspired me try this wonderful recipe.And lo I started,I told myself,its gonna be a flop show today.But when the baking process started and was finally done exactly after 20 minutes,it was perfect and there came a broad smile on my face. And I went on and completed the entire procedure with a great spirit.Though I messed here and there the final product was a big hit.And yes, I m gonna bake it again tomorrow on popular demand.So thank you my princess for everything and most importantly helping me with the typing job.
Recipe adapted from Nita Mehta
Ingredients
for Choux pastry:
Plain
flour (maida)-75 gm(3/4 cup approx)
Salt- a pinch
Butter
or margarine – 25 gm (2 tbsp)
Water- ¾
cup (140 ml)
Sugar- 1
tsp
Eggs-2
Ingredients for the filling:
Cream-200
gm
Icing
sugar-4 tbsp (sifted)
Vanilla essence- ¼ tsp
Ingredients for the chocolate
coating:
Fresh
cream-100 gm ( ½ cup)
Cooking
chocolate- 150 gm / 3 stabs (40 gm each) of amul, nestle or cadbury dark
chocolate
Butter- 1 tsp
Method:
- To
prepare the choux, sift flour and salt together.
- Put
butter, water and sugar into a sauce pan and heat gently until butter melts;
then raise the heat and rapidly bring the mixture to a boil.
- Remove
the pan from fire and add all the flour at once.
- Stir
quickly with a wooden spoon until flour absorbs all liquid.
- Return
to heat and stir until a smooth ball is formed and it leaves the sides of the
pan.
- Allow
the mixture to cool a little.
- Beat
eggs till fluffy.
- Gradually
mix eggs and beat till the eggs are well mixed.
- The
choux pastry should be thick enough to hold its shape but not stiff.
- Spoon
pastry into a stiff (transparent) polythene bag.
- Cut one
corner to pipe ½ ’ thick fingers.
- Pipe out
2” long fingers on a greased baking tray.
- Start
piping with the cut and touching the tray and lifting it while pressing the
mixture out, cut off the required length with a wet knife.
- Preheat the oven at 200 degree Celsius and bake for 20 minutes .
- Remove
from the oven.
- Slit them down on one side to let the steam escape
and leave on a wire rack to cool.
Method for
fresh cream filling:
- Beat the
chilled cream & sugar till it forms soft peaks and cool it in the fridge.
- When
eclairs are cold, fill them with cream using a piping bag and a nozzle and
again keep in the fridge.
Method for the chocolate icing:
- To
prepare the top icing, break softened chocolate into small pieces.
- Heat the cream in a heavy bottomed pan, on low
heat ( do not boil).
- Add
chocolate pieces & heat stirring continuously, till chocolate melts and you
get an almost smooth paste.
- Remove
from fire and stir in butter gently till it turns smooth.
- Immediately pour over
the eclairs to cover the top completely.
- Keep under refrigeration for 2-3 hours till
the icing sets.
- Chocolate eclairs are ready.
Tips:
I used 1 bar of Bournville chocolate slab and added 1 tsp cocoa powder to the chocolate sauce.
I got around 6 eclairs.
I always modify the recipe as per my requirements.
You may use powdered sugar instead of icing sugar.