chocolate eclairs

January 22, 2007 at 10:54 pm | Posted in Chocolate | 10 Comments

i made these for the boy in lieu of our 6th anniversary last week. they were filled with chocolate pastry cream.

recipe for the choux pastry: (adapted from donna hay’s modern classics 2)

1 cup water
100g butter, chopped
3/4 cup plain flour, sifted
4 eggs
melted compound chocolate for topping

1. preheat the oven to 200 degrees celsius. place the water and butter in a saucepan over low heat and cook until the butter is melted and the mixture starts to simmer. add the flour and beat with a wooden spoon until smooth. cook, stirring, over low heat until the mixture leaves the side of the pan. remove from the heat and gradually beat in the eggs.

2. place the mixture into a piping bag. pipe or drop mounds of the mixture onto baking trays lined with non-stick baking paper. bake for 30 minutes or until light golden. turn off oven, keep the door slightly open and leave them in the oven for 15 minutes or until golden and hollow-sounding when tapped. cool on wire racks.

3. place a creamy filling of your choice, such as whipped cream, custard, creme patissiere or chocolate mousse in a piping bag. push the nozzle through the side of the eclair and squeeze in enough mixture to fill it.

4. to finish, spread the melted chocolate on top of each eclair and allow to set.

choux pastry is known to be very delicate, but this mixture was a breeze to work with. you could also turn them into savoury bites by filling them with tuna, egg mayo, or anything at all.