Chocolate Eclairs

This week I cheated a little bit and didn’t follow my Patisserie book this is  because I’ve been wanting to make chocolate eclairs for ages and so I jumped over to my Mary Berry cookbook for todays bake.

Chocolate eclairs are made from a choux pastry which is made by heating water and butter until melted and then adding flour and mixing until you have a ball of paste.  Two eggs are then added to the mixture and mixed till you have a smooth and glossy mixture which is then piped onto grease proof paper and baked.

The pastry is cooked at a high temperature for 10 minutes and then the heat is reduced for 20 minutes to allow the pastry to rise.

When the eclairs been cooked and cooled down they are sliced down the middle and filled with whipped cream and then a mixture of melted chocolate, icing sugar and butter  are mixed together to form the chocolate topping which is spread onto of the eclairs.

These eclairs were absolutely yummy and i’m so glad I deviated from my book this week.

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Eclairs

I’ve always wondered how easy or hard it would be to make eclairs so this week I’m going to try them out.

Dont forget you can bake with me and post your results on my blog. I’ll be back on Tuesday with my results.

Eclairs made but I do think they need a bit more practise. They taste like an eclair and I’ve eaten three on my own so they can’t be bad!! It’s the shape that I don’t seem to have got right. I did as my follower Janet said, dust the greased baking sheet with flour and with my finger draw an outline of the shape and size I want the eclair to be (a template really). I did that but between piping them out and taking them out of the oven they went from long fingers to round balls. Only me as Mami says!!

What I did learn is that as there is no rising agent in choux pastry they rise from the steam created by the moist mixture ………………… interesting.

Back tomorrow with my bake for next week.

Bye for now.IMG_9837