Chocolate Eclairs

Noone can resist these delicious chocolate eclairs. This mouth watering recipe is most certainly a crowd pleaser and a guaranteed tasty dessert.

What You Need:

Pastry
1 c all-purpose flour
1/2 c water
1/2 c milk
8 Tbsp butter
1/2 Tsp salt
4 eggs

Filling
1/3 c sugar
2 Tsp all-purpose flour
2 Tsp corn starch
4 egg yolks
1 1/3 c milk
3/4 Tsp vanilla

Topping
3/4 cup heavy cream
250 grams semisweet or bittersweet chocolate

Method:

The Pastry

Preheat the oven to 220?C.
Combine the water, milk, butter, and salt in a small saucepan.
Bring to a boil until the butter has completely melted.
Stir in the flour and while mixing, cook another for minute or 2 to eliminate excess moisture.
Transfer to a bowl and cool for 5 minutes, stirring occasionally.
Beat in one egg at a time.
When they have all been beaten in and the paste is smooth and shiny, set aside to cool.

Once the dough has cooled, fill a piping bag with the pastry dough and pipe out dough into small logs approximately 10cm long.
Bake for 10 minutes and then turn down the oven to 200?C and bake for a further 20 minutes.
Then remove from oven and allow to cool.

The Filling

While the pastry is baking, start to make the filling.
Combine the sugar, flour, corn starch, and egg yolks in a bowl.
Beat with an electric mixer for 2 minutes until the mixture is thick and pale yellow.
In a small saucepan, bring the milk to a boil.
Once the milk has boiled, pour it into the egg mixture and stir until fully combined.
Then pour mixture back into the saucepan and bring to boil while whisking constantly.
Boil for 1 to 2 minutes and then take off the heat.
Stir in vanilla and then set aside to cool.

The Topping

While the cream is cooling, heat the cream and stir in the chocolate until all of it has melted.

Finishing off

Once both the pastry and the cream have completely cooled, make a small hole in the underside of the pastry case and using a new piping bag, pipe the cream inside.
Then drizzle chocolate over the top of the éclair.