Chocolate Eclairs

By Olga Klesch

Instead of making the cocoa glace icing for this recipe you could use melted chocolate.

shares Share on Facebook Share on Twitter Pin it Share on WhatsApp Share on Google+

Rate this recipe 0/5 (0 Votes)

1 Picture

Ingredients

65 Gram Choux Pastry (2 1/2 oz)
300 ml Double cream (10 fl oz)
2 Tablespoon Milk
225 Gram Icing sugar (8 oz)
2 Tablespoon Cocoa Powder
3 Tablespoon Boiling water

Details

Servings 12
Level of difficulty Average
Cost Average budget

Preparation

Step 1

Fit a piping bag with a 1 cm ( 1/2 inch) plain nozzle. Fill the bag with the pastry. Pipe twelve 10 cm (4 inch) lengths on to a greased baking sheet. Bake at 200 °C / 400 °F / Gas 6 for 10 minutes. Reduce the temperature to 180 °C / 350 °F / Gas 4. Bake for a further 20-25 minutes until they are well puffed and golden. Remove from the oven and make a slit in the side of each one. Return to the oven for a further 5 minutes to dry out. Cool on a wire cooling rack.

Step 2

When completely cold slit each éclair along one side. Whip the cream with the milk until softly stiff. Fill the éclairs with cream. Put the icing sugar in a bowl. Mix the cocoa powder with the hot water and stir into the icing sugar. Stir briskly until smooth. Cover the tops of the éclairs with the icing. Leave until the icing has set.