CHOCOLATE ECLAIR

An elongated pastry stuffed with cream and iced with chocolate. Is your mouth watering yet? The chocolate éclair usually has that effect on people. Don’t put this on the table before dinner or your guests might just leave all the other dishes and go straight for dessert; especially if you’re using this recipe. So, handle with caution! Are you thinking it’s going to be hard to make? Don’t worry. As far as the ease of preparing this dessert, looks can be deceiving. Another reason to impress your crowd – it looks much harder to make than it actually is. Put on your apron, enter your kitchen and begin your love affair with Chocolate Éclair.

PREP 1 hour 30 mins

SERVES 4

INGREDIENTS

For  the Pastry:

1/2 cup butter
2/3 cup water
2/3 cup flour
A pinch of salt
2 large eggs

For the Filling:

1 cup cream
1/4 cup sugar
1 Tbsp vanilla essence
2 Tbsp rum (optional)

For the Chocolate Icing:

1 Tbsp cocoa powder
1 Tbsp water
1 Tbsp butter
1 Tbsp vanilla essence
1/ 2 cup icing sugar
LETS COOK IT UP!

Make the Pastry:

Let’s begin by adding the butter, water and salt to a saucepan and bringing it to a boil. As soon as it boils, add the flour. Remove from heat and beat until the mixture drips down from the sides of the pan that are above its level.

Once cooled, beat in the eggs and continue beating till the entire mixture is fluffy in texture.
Preheat the oven at 180 degrees C.

Now, take a plastic bag and clean thoroughly with water. Fill in the above mixture and make a small hole in one corner of the bag. Now, in a baking tray, press down the bag so that the hole pours out the mixture and make three thick lines in the tray. Ensure that the lines are at a distance from each other.

Now, bake in the oven for 35 mins. When done, pierce each pastry with a knife and leave to cool. If not, the pastry will sink back down.

Make the Filling:

Whip the cream, sugar, vanilla and rum together until thick and smooth.

Make the Icing:

Mix all the ingredients together and put on low heat until they are thoroughly mixed and the paste looks smooth.
Make the Chocolate Eclair:

Take the pastry and slit each one just short of the edge so that they remained joined. Generously push the cream filling in through an icing bottle.

Now, with a spoon, generously coat the top of the pastry with the icing so it is completely covered as in the image. Cool in the refrigerator.

Serve and observe the delight!

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