Recipes
Easy Chocolate Eclair Recipe
Prep Time | 20 minutes |
Cook Time | 45 minutes |
Servings |
people
MetricUS Imperial
|
Ingredients
For Cases:
- 1/4 cup butter
- 2/3 cup Water
- 1/8 tbsp Salt
- 2/3 cup flour(maida)
- 2 large eggs slightly beaten
For the Filling:
- 1 cup Cream chilled
- 1/4 cup sugar powdered
- 1 tbsp vanilla essence
- 2 tbsp rum (30 gm) optional
For the Chocolate Icing:
- 1 tbsp cocoa powder
- 1 tbsp Water
- 1/ 2 cup icing
- 1 tbsp butter
- 1 tbsp vanilla essence
Ingredients
For Cases:
For the Filling:
For the Chocolate Icing:
|
|
Instructions
- Place butter, water and salt in a saucepan and bring to a boil. As soon as it comes to a boil, add the flour, remove from heat and beat well till the mixture leaves the sides of the pan.
- When cool enough to touch, beat in the eggs with an electric beater (a little at a time, if not using an electric beater), till the mixture is light and fluffy.
- Rinse a plastic bag (or icing bag) with water. Fill the bag with the egg and flour mixture and snip a 3/4"-1" hole in one corner.
- Take an un-greased baking tray and pipe out straight lines of about 3" length, spaced an inch part.
- Bake in a pre-heated oven for 30-40 minutes (they stop making a faint sizzling sound). Remove from oven and pierce on the side with a knife and leave to cool. They would sink if not pierced.
- Whip cream, sugar, vanilla and rum together till thick enough to be piped out.
- Mix icing ingredients together over low heat, till well blended and smooth.
- When puff cases are cool, snip a cut into the top half, enough for an icing nozzle to be pushed in to fill the cream in.
- Slit the eclairs horizontally half way, till just short of the edge, so they stay joined. Pipe the cream into the cases with and icing gun or polythene bag.
- Coat the exposed part with the icing, and serve.