PASTIES & VARIATIONS: Chocolate eclairs are some of the best desserts that can be easily made when one has a quantity of choux pastry on hand.

CHOCOLATE ECLAIRS:

 

 

 

 

1 quantity of Choux Pastry, see recipe

filling:

    2 ½ cups whipping cream                           

    4 tbsp. icing sugar

icing:

    1 tbsp. butter                                                           

    2 oz semi-sweet chocolate pieces

    2 tbsp. whipping cream                               

    ¼ cup icing sugar or to taste

warm water 

 

 

Prepare choux pastry as per basic recipe.

 

To make the éclairs:  Preheat oven to 425 degrees F. Lightly grease 2 to 3 baking sheets.    Fit a ½-inch plain or star nozzle into a pastry bag and fill the bag with the choux paste. Pipe 2-3-inch long lengths of pastry onto prepared baking sheets; leaving 3 inch spaces in between pastries.  Sprinkle the éclairs and the trays liberally with water.  Bake for 12 minutes, then reduce oven to 350 degrees F and bake 10 minutes more.

 

Remove éclairs from oven. Pierce side of each with a sharp knife. Turn off oven and leave door open. Return éclairs to oven for 10 minutes to dry completely.  The éclairs should be crisp, light and of an even colour.  Transfer to rack to cool.

 

When pastry is completely cold, split each one open lengthwise. Whip cream until soft peaks form; then add sugar and continue beating until stiff. Fill a pastry bag, with a star nozzle attached, with cream and pipe cream into bottom pieces of éclairs.  Chill.

 

In a small saucepan, add in butter, cream and chocolate; and cook mixture over low heat until chocolate melts. Add sugar to taste and mix in well. Stir in small amount of warm water if needed until icing is smooth and liquid. Spoon chocolate icing over top pieces of éclair and let it set in a cool place. Place iced top pieces on the filled éclairs to serve.