Chocolate Eclairs by shireen

                    Chocolate Eclairs

      8 Tbsp Water

      2 Tbsp Butter

      4 Tbsp Flour

      2 Egg

      Pinch Salt

      1 cup Fresh cream - whipped (1/2 cup before whipping)

      2 Tbsp Icing sugar - slightly heaped.

      Chocolate icing

      1 Tbsp Butter

      8 Tbsp Icing sugar

      1 Tbsp Water

      2 Tbsp Cocoa powder

      2 Tbsp Cooking chocolate

      2 Tbsp Cream

      Eclairs

      Preheat oven to 300 degrees

      In a medium pan, place water, butter and salt, and heat till it boils.

      Add in flour, and with a wooden spoon, mix very quickly so that the dough forms a ball in the pan and there is nothing stuck to sides of pan.

      Remove from heat and add one egg at a time - beating quickly with a wooden spoon quickly so egg mixes with dough. Repeat with second egg. Once you have quickly beat the dough so eggs are mixed in, place dough in a piping bag.

      (this is called Choux pastry)

      Grease an oven tray and pipe long lines ( about 12-15cm each) and bake in a 300 degree oven for 25 mins or  425 F or 250 c for 20 mins!

      remove once done and allow to cool.

      Using a knife, make a slit on the side of each eclair and filled with whipped cream mixed with icing sugar (add the sugar when whipping the cream).

      Fill eclair with cream and set aside.

      Icing

   In a small pan add all the ingredients for the icing. Heat on a low heat for about 2 minutes so all ingredients
      are warm and mixed. Stir well and transfer to a bowl.
      Dip eclairs into the icing and allow to set on a plate.


      are warm and mixed. Stir well and transfer to a bowl.

      Dip eclairs into the icing and allow to set on a plate.