Chocolate Eclairs Recipe - Cooking Index
Chocolate Eclairs Recipe - Cooking Index
| 1 | Passover choux pastry - see recipe | |
| 1/2 cup | 118ml | Whipped cream |
| Icing | ||
| 1 oz | 28g | Chocolate - broken |
| 2 tablespoons | 30ml | Vegetable oil |
| 3 oz | 85g | Confectioner's sugar - sifted |
| 2 tablespoons | 30ml | Hot water |
Pipe pastry through a 3/4" plain tip, 3" long onto a greased baking pan; use a knife to smoothly cut each eclair free from the bag. Bake in 425F oven for 10 min, then reduce heat to 375F and bake 15- 20 min until well-risen and brown. Make a slit in one long side of each eclair to allow steam to escape, then cool on rack.
Melt the chocolate with the oil in the top of a double boiler. Mix the sugar with the hot water, and stir into melted chocolate. Beat well until smooth and thick enough to coat the back of a spoon. Keep warm.
Pipe or spoon the whipped cream into the slits in the sides of the eclairs, then spread the icing on top. Leave until set.
Source:
Ann Kaye and Hetty Rance
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