My take on chocolate eclairs, lush crunchy choux with whipped cream and chocolate icing.
150 grams / 1 cup bakers flour
150 grams/ 1 cup water
75 grams butter
pinch of salt
- Place water and butter in a saucepan over low heat. Bring it to a boil ( important the mixture boils).
- Sift the flour and add to the butter/water mix. Add salt. Stir until the mix forms a ball and starts to come away from the sides of the pan. Remove from the heat.
- Place in a mixing bowl and spread out around the bowl to cool, for 5 minutes. Place eggs in another bowl and whisk. Alternatively spoon small amounts of the egg into the mixture until the egg gets a shine to the pastry. The pastry will fold in on to itself when the correct amount of egg has been added.
- Either pipe of drop small spoonfuls of pastry on a well-greased baking tray.
Bake 230C fan forced for 10 minutes. Turn oven down to 180C/160C fan forced for 20-25 minutes (all depends on the size of the puffs).
They are baked when appearing golden brown in colour, take out of the oven and make a small slit in the puff to let steam out.
When cooled fill with whipped cream and top with either melted chocolate or sift icing sugar over the top.