Chocolate Eclairs


For the choux pastry:
1/4 cup butter (Salted), small pieces
1-1/4 cups water
1 cup all-purpose flour (Maida)
3 whole eggs
For filling:
3 tablespoon heavy whipping cream
1-1/2 tablespoon sugar – powdered
For topping:
Melted dark choco mass
Choco mass shavings


Step 1- To begin making the Chocolate Eclairs recipe, take the butter and the water in a saucepan. Bring the water to a boil and stir until the butter has melted. Remove it from the stove and stir in the flour.
Step 2- Beat the batter until it is smooth and put it back on the heat, and stir vigorously until the mixture leaves the sides of the saucepan and forms a smooth ball. Let the mixture cool.
Step 3-Whisk the eggs and then add them to the mixture. Beat the eggs into the mixture, creating your choux pastry batter
Step 4- Fill up a piping bag with the mixture. Line a baking tray with butter paper and pipe the eclairs onto it.
Step 5- Bake in a hot oven – 220°C for 10 minutes. Reduce the heat to 200°C and continue to cook for 15 to 20 minutes, or until golden and crisp.

Step 6- Take it out of the oven and immediately make a small slit on the side of each eclair to allow the steam to escape.

Step 7- Once the eclairs have cooled down keep them aside and whisk powdered sugar + whipping cream for the filling. Once the whipping cream is a stiff mixture, transfer it into a piping bag. Squeeze the filling into the eclairs through the slits made on each side of the eclairs. Keep it aside.

Step 8- Melt the chocolate using the double boiler method and then dip the top of each eclair into the melted chocolate. Decorate the eclair with the chocolate shavings and then let it cool down for half an hour.

Step 9- Serve this treat with a warm cup of milk.

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