Chocolate Eclairs

METHOD:

For the pastry (Choux):

1. Preheat the oven to 200°C. Lightly grease a baking tray and keep aside

2. Heat the water and butter together in a saucepan till the butter melts completely and bring to a rolling boil. Remove the saucepan from the heat

3. Immediately add in all the flour at once. Mix to combine until the flour comes together to form a clumped ball. Set aside to cool

4. Once cool, add eggs to the mixture and beat in until you get a smooth uniform shiny mixture of dropping consistency

5. Transfer this mixture into a piping bag with a 1 cm nozzle attachment

6. Pipe the eclairs onto the baking tray. Each should be about 3" long and well-spaced, with a minimum of rapart from each other

7. Bake in a pre-heated oven for 30-35 minutes till golden brown and crisp to touch

For the filling:

1. Beat the whipped topping with an egg beater until it doubles in volume. Fill into a piping bag

For the icing:

1. Combine the butter and milk in a saucepan and heat on low-flame until butter is melted

2. Remove from the heat and add cocoa and icing sugar. Stir in well to make a smooth creamy mixture that should be easy to spread

For the assembly:

1. Once they have cooled down to room temperature, slit the eclairs lengthways and generously pipe whipped cream within each

2. Spread the chocolate icing on the top, cool and serve

Recipe presented by Siemens