The first one is a French recipe called Chocolate Eclairs. Nope they are not the same as the Cadbury’s eclairs that you get at your local store, these are much more warm, soft and delicious. They are a little tricky to make I guess but there are innumerable videos on YouTube and Videojug. I took my recipe from Rachel Allen’s Bake! on TLC.
Saee loved it!
For the Choux (Pronounced as ‘Shoe’) pastry
- 25 g butter
- 50 ml water
- 35 g flour
- 1 egg
- a pinch of salt
For the Chocolate topping
- 25 g dark chocolate
- 25 g white chocolate
Chop the butter into tiny pieces. In a saucepan pour the chilled water. To it, add the finely chopped pieces of butter. Bring the water to a boil slowly. (The reason we should chop the butter is that we need to take the water accurately, and can’t afford for the water to evaporate while the butter melts.)
Once the butter has melted, and the water has just come to a boil, remove the pan from heat. Add the flour to the water-butter mixture and mix it well till it becomes a uniform furry mass.
Keep it aside till it cools down to room temperature. Meanwhile beat the egg. Add it in small quantities to the flour mixture, till you get a batter of just dropping consistency, which is satiny and sheeny to look at. You may not need the whole egg. Keep the remaining for glaze.
Preheat your oven to 120 degrees. Line the baking tray with butter paper. Fill the batter in an icing bag fitted with a large round nozzle. Squeeze out thick tubes of the batter on to the butter paper, which are about 2 inches long each.
Place them in the oven at 120 degrees for about 10 minutes. Then notch up the temperature to 200 degrees and bake for 15 to 20 more minutes.
Remove them from the oven and cool them.
Meanwhile chop the white and dark chocolate and place them in the microwave for two minutes only. With a rubber spatula, mix the molten chocolate gently, so as to avoid incorporating bubbles into the chocolate.
Spoon out the chocolate onto the choux pastry and put them in the refrigerator for a few minutes to chill.