CHOUX PASTRY for chocolate éclairs this quantity make 32 small eclairs
Ingredients
6 oz /150 ml Water 1/2 Tsp Salt 4 oz/ 113.40 gm Butter 5 oz/ 141.75 gr Plain Flour 4 Eggs
Method Boil water with butter. Add salt and flour over med heat until it forms a ball. Mix till cold. Take off fire. Add eggs one at a time and beat well. Fill nozzle/Eclair syringe and Eclair Syringe pipe onto greased floured tray. Bake at 200 c for 20-25 minutes.
Slit open and put back in oven to dry the inside.
Chocolate Butter Cream Icing
3 oz butter
5 oz icing sugar
1 oz Chocolate powder
1 tsp vanilla essence
1 Tbsp milk
Method
Cream the butter and icing sugar, add the chocolate powder and then the vanilla and milk, mix on low speed till you get a rubbing consistency. You can either make the icing softer by adding more butter or harder by adding more icing sugar
Topping for éclair
Dark chocolate slab or dark cooking chocolate
or see link on method on making chocolate
- Melt a slab of dark chocolate and pour on top for the glace or break the cooking chocolate and put on top of a double boiler or bain-marie. once the chocolate has meted stir it well and then keep eclairs on a drip tray and pour the chocolate on top.
When cold either fill with custard or with Chocolate Butter Cream Icing.
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