Delicious Soft Chocolate Eclairs made with butter.
An éclair is an oblong pastry made with choux dough filled with cream and topped with chocolate icing. The dough, which is the same as that used for profiterole, is typically piped into an oblong shape with a pastry bag and baked until it is crisp and hollow inside.Print
An éclair is an oblong pastry made with choux dough filled with a cream and topped with chocolate icing. The dough, which is the same as that used for profiterole, is typically piped into an oblong shape with a pastry bag and baked until it is crisp and hollow inside.
You can shape this as you wish, despite the original éclair is an oblong pastry! I just love the variations we have here.
- 1 cup of water
- 120 g butter
- 1 cup of cake flour
- 1 tablespoon castor sugar
- 3 large eggs
- Drop vanilla essence
- 1 cup icing sugar
- A drop vanilla essence
- 1 tablespoon cocoa
Allow the water, butter & vanilla essence to boil in a saucepan.
Remove from heat add the cake flour and castor sugar and mix.
Carry on mixing over very low heat until the paste form a ball and the sides of the saucepan are clean.
Place the ball in a mixing bowl and allow to cool.
Once cool beat in the eggs one at a time, blending well after each addition with a hand beater.
Pipe or spoon mixture onto a greased baking tray and bake in a preheated oven at 210° C for 10 minutes.
Lower the temperature to 180°C and bake for another 15 minutes or until golden brow. Leave in the warm oven for a while.
Serve with whipped cream and caramel treat with sliced bananas
Melt Bournville choc on a double boiler and add melted choc on eclairs.
Prepared, tried, and tested Feriel Sonday
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- Serving Size: 2
- Calories: 35
- Sugar: 2
- Sodium: 17
- Fat: 2
- Saturated Fat: 1
- Unsaturated Fat: 1
- Trans Fat: 0
- Carbohydrates: 4
- Fiber: 0
- Protein: 1
- Cholesterol: 14
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