Chocolate eclairs

Delicate chocolate eclairs are not as difficult as you think, so enjoy and indulge your tastebuds!


Ingredients 

•  300ml thickened cream
•  1 teaspoon vanilla extract
•  1 teaspoon caster sugar
•  100g dark chocolate, chopped
•  15g butter

Basic choux pastry

•  60g butter, chopped
•  2/3 cup plain flour
•  3 eggs, lightly beaten

Method 

Step 1
Preheat oven to 220°C/200°C fan-forced. Line 2 large baking trays with baking paper.
Step 2
Make basic choux pastry: Combine butter and 2/3 cup cold water in a saucepan over medium heat. Cook for 3 to 4 minutes or until butter has melted and mixture just starts to boil.
Step 3
Reduce heat to low. Add flour. Cook, stirring, for 2 to 3 minutes or until mixture comes away from side of pan and forms a ball. Set aside for 5 minutes to cool slightly.
Step 4
Reserve 2 teaspoons egg. Using a wooden spoon, gradually beat in remaining egg until well combined and mixture forms a glossy dough (mixture should drop from the spoon).
Step 5
Spoon dough into a piping bag fitted with a 1cm plain nozzle. Pipe 12cm long logs, 6cm apart, onto prepared trays. Brush with reserved egg.
Step 6
Bake 1 tray of eclairs for 5 minutes. Reduce heat to 180°C/160°C fan-forced. Bake for 8 to 10 minutes or until golden and puffed. Using a small knife, carefully cut eclairs in half horizontally. Return to oven, cut-side up. Bake for 5 minutes to dry out centres. Cool on tray. Increase temperature to 220°C/200°C fan-forced. Repeat with remaining tray.
Step 7
Using an electric mixer, beat cream, vanilla and sugar until firm peaks. Place chocolate and butter in a microwave-safe bowl. Microwave on medium-high (75%) for 1 to 2 minutes or until smooth, stirring every 30 seconds.
Step 8
Spoon cream into a piping bag fitted with a 1cm fluted nozzle. Pipe cream evenly over eclair bases. Spread tops with chocolate mixture and place over cream. Refrigerate for 20 minutes or until chocolate has set. Serve.


Nutrition

Energy 709kJ	Fat saturated 8.00g
Fat Total 14.00g	Carbohydrate sugars 4.00g
Carbohydrate Total 9.00g	Dietary Fibre -
Protein 3.00g	Cholesterol 71.00mg
Sodium 53.99mg

All nutrition values are per serve.

Notes

This choux pastry recipe is best made on day of serving.
Unfilled choux pastry can be frozen in airtight containers or snaplock bags for up to 2 months. Thaw at room temperature.


Source:


http://www.taste.com.au/recipes/27828/chocolate+eclairs?ref=collections,french-recipes