Chocolate Eclairs / Cream Puffs / Profiteroles
Ingredients
Choux Pastry
1
cup
flour
4
eggs
1
tsp
baking powder
140
g
fat
(either butter, margarine or a mixture of butter and margarine is suitable)
1
tsp
vanilla essence
Cream Filling
500
g
whipping cream
1/2
cup
castor sugar
Chocolate Fudge Topping
50
g
butter
1
cup
icing sugar
1/4
cup
cocoa
Instructions
Sift flour with baking powder
Heat water and fat together until just boiling
Add flour all at once and stir under low heat until the mixture forms a smooth ball
Remove from heat and cool for 15 minutes
Add the eggs and essence. Beat vigorously till smooth
Pipe about 40 eclairs/profiteroles onto a lightly greased damp baking tray
Rest dough for 30 minutes if possible. Sprinkle with water. The steam will help it to rise.
Bake for approximately 40 minutes in a hot oven or until puffed and golden
Whip cream with castor sugar till thick. Fill into a pastry bag or icing gun
Cool the baked choux pastry and fill with whipped cream using a sharp nozzle
Melt butter and blend with cocoa, icing sugar and a little water until a thick fudge is formed
Top the cream filled choux pastry with blobs of chocolate fudge
Set in fridge for at least 2 hours before serving