Éclairs

Choux Pastry:( for 12 eclairs)

1/2 cup (65 grams) all purpose flour

1/2 teaspoon granulated white sugar

1/4 teaspoon salt

4 tablespoons (55 grams) unsalted butter, cut into pieces

1/2 cup (120 ml) water

2 large eggs, lightly beaten

Filling

1 cup heavy cream

5 tbsp powdered sugar

1/2 tsp vanilla extract

Ganache

4 oz dark chocolate(or milk chocolate)

4 tbsp butter

2 tbsp confectioners sugar

Instructions Choux Pastry

1. Place the butter and water in a saucepan over medium high heat and bring to a boil.
2. Remove from heat & with a wooden spoon, add the flour mixture, all at once, and stir until combined.
3. Return saucepan to the heat and stir constantly until the dough comes away from the sides of the pan and forms a thick smooth ball
4. Once the dough is lukewarm start adding the lightly beaten eggs (dough will separate and then come together) and continue to mix until you have a smooth thick paste

1. Fill your piping bag with the paste. Cut off the tip of your bag. You don’t need a nozzle here.
2. Place butter paper on your oven tray and pipe the eclairs 31/2 inch long and approx 2 inch far from each other
3.  In a preheated oven. 400 F/ 200C place the oven rack.
4. Bake for 15 minutes. (When the top begins to get golden-brown)
5. Cool for a few minutes.
6. Make two holes on each side of each eclair.Use a small nozzle to pipe in the filling from one hole until the filling oozes out of the other one.
7. Dip the eclair into the ganache.

 

Instructions- Filling

Using an electrical mixer mix the vanilla, sugar and cream into  a thick filling. Pour this into a piping bag fitted with a small circular nozzle.

Instructions Ganache

Melt chocolate in a microwave (or on double boiler). Add butter to the warm melted chocolate. Lastly mix in the confectioners sugar using electrical mixer.