Chocolate Eclair Recipe

The kids will love helping out especially when it comes to dipping them in the chocolate.

1/4 Cup Sweet Butter

2/3 Cup Water

2/3 Cup All-Purpose Flour, Sifted

2 Eggs beaten

Filling:

1 1/4 Cups Heavy Cream, Whipped

Topping:

2/3 Cup Semi-Sweet Chocolate Chips

2 Tablespoons Sweet Butter

Melt the butter in a saucepan over a low heat.

Add the water and bring to the boil.

Remove from the heat and add the flour.

Beat well with a wooden spoon until the mixture leaves the side of the pan clean.

Add the eggs, a little at a time, beating well between each addition; the choux paste should be shiny and thick enough to hold its shape.

Spoon the mixture into a piping bag fitted with a 1cm / 1/2 inch nozzle and pipe 7.5cm / 3 inch lengths onto a lightly greased baking sheet.

Bake in a hot oven (220C/425F/Gas Mark 7) for 20 to 25 minutes until crisp and golden brown.

Make a slit in the side of each eclair to allow the steam to escape and transfer to a wire rack to cool.

Just before serving, fill the eclairs with the whipped cream.

Melt the chocolate and butter in a bowl over hot water.

Cool until beginning to thicken, then dip the top of each eclair into the chocolate.

Leave to set.

Makes 12

Chocolate Cream Buns ( Choux Buns )

Prepare the mixture as above. Place heaped tablespoonfuls on a lightly greased baking sheet, spacing well apart.

Bake in the center of a moderately hot oven (200C/400F, Gas Mark 6) for 40 to 45 minutes until golden brown and cooked through.

Split, the choux bun and cool on a wire rack, then fill with whipped cream and top with chocolate as above.



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