Yesterday, out of desperation to finish up my excess whipped cream, i decided to bake some chocolate eclairs!
The recipe is soooo simple, and i believe anyone can make them! Okie.. i forgot to take pictures of them, but, instead of skinny yet pretty chocolate eclairs, i ended up with extremely enormous and giantic eclair.. so huge that i've never seen such eclairs in my life. hahaha.
recipe is supposed to yield 18, but i only got 6!
i didnt expect the eclairs to expand so much, and i thot, i've seen bigger eclairs around, so i might as well make that instead of those bite-sized eclairs..
anyway, for anyone thats interested.. here's the recipe (which i managed to copy down while reading at borders.. hahaha..)
Recipe for chocolate eclairs:
1 cup of plain flour (125g), sifted
1 stick of butter (125g, 4oz), unsalted
1 cup of water (250g, 8 oz)
4 large eggs, lightly beaten
100g dark chocolate, chopped and melted
Add the butter and water in a heatproof bowl and heat over medium heat.
Melt the butter by constant stirring.
Switch to strong fire and boil mixture.
After butter is totally melted, add the flour to the mixture at one goal and beat with a wooden spoon till well-mixed. Mixture will be heavy and lumpy.
After mixture is well combined, transfer to a cool large bowl and let it cool for a moment. Add in the eggs (abt 3 tsp at a time) and beat well. Continue to add the eggs slowly and beat well after each addition till all eggs are added.
Prepare 2 baking trays and sprinkle some water on it. Pipe the batter (abt 1.5cm for bite size) and bake at 210C for 10-15mins, and afterwhich, lower temp to 180C and continue to bake for another 10-15mins.
Remove from oven and cool.
Split the eclairs into 2 by slicing in the middle, and add in the whipped cream.
For chocolate toppings:
Melt 100g of dark couverture chocolate (i'm lazy.. i use microwave instead of double boil method) till chocolate is smooth and consistent. Spread on top of eclairs, chill slightly or cool for chocolate to set.
Easy, isn't it? Heehee. Enjoy!