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
for Choux pastry:
flour (maida)-75 gm(3/4 cup approx)
or margarine – 25 gm (2 tbsp)
Ingredients for the filling:
sugar-4 tbsp (sifted)
Ingredients for the chocolate
cream-100 gm ( ½ cup)
chocolate- 150 gm / 3 stabs (40 gm each) of amul, nestle or cadbury dark
fresh cream filling:
prepare the choux, sift flour and salt together.
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.
the pan from fire and add all the flour at once.
quickly with a wooden spoon until flour absorbs all liquid.
to heat and stir until a smooth ball is formed and it leaves the sides of the
the mixture to cool a little.
eggs till fluffy.
mix eggs and beat till the eggs are well mixed.
choux pastry should be thick enough to hold its shape but not stiff.
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.
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 .
from the oven.
- Slit them down on one side to let the steam escape
and leave on a wire rack to cool.
Method for the chocolate icing:
- Beat the
chilled cream & sugar till it forms soft peaks and cool it in the fridge.
eclairs are cold, fill them with cream using a piping bag and a nozzle and
again keep in the fridge.
prepare the top icing, break softened chocolate into small pieces.
- Heat the cream in a heavy bottomed pan, on low
heat ( do not boil).
chocolate pieces & heat stirring continuously, till chocolate melts and you
get an almost smooth paste.
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.
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.
Labels: Desserts, Just bakes