Chocolate eclairs

Chocolate eclairs

By
From
Encyclopedia of Food and Cookery
Makes
12

Éclairs make one of the most delicate confections for afternoon tea or dessert.

Ingredients

Quantity Ingredient
1 quantity Choux pastry
250ml cream
1 teaspoon caster sugar

Glossy chocolate icing

Quantity Ingredient
2 tablespoons cocoa powder, sifted
1 1/2 tablespoons sugar
3 tablespoons water
125g icing sugar, sifted
few drops natural vanilla extract

Method

  1. Spoon choux pastry into a large piping bag fitted with a 1 cm plain tube. Pipe mixture in 8 cm lengths about 5 cm apart on 2 lightly greased baking trays. Bake in a preheated very hot oven for 12 minutes, then reduce the heat to moderate and bake for 15–20 minutes more or until golden brown, firm and light in the hand.
  2. Slit each éclair along the side, turn off the oven and leave éclairs in the oven to cool for 20 minutes with the door half open. Remove and cool completely on a wire rack. When cold, whip cream with sugar and fill the éclairs.
  3. To make icing, stir cocoa, sugar and water over low heat until sugar has dissolved, then bring to the boil without stirring. Remove from the heat and stir in icing sugar and vanilla. Add a little boiling water if necessary to make a coating consistency. Spread over tops of éclairs and leave to set.

Variations

  • Raspberry or strawberry éclairs: Make as for chocolate éclairs but fill with whole raspberries or sliced strawberries and whipped cream. Ice with lemon glacé icing tinted pink.

    Coffee éclairs: Make as for chocolate éclairs but fill with whipped cream flavoured with 1 tablespoon coffee liqueur, and ice with coffee glacé icing.
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