An eclair is an oblong pastry made with choux dough filled with a cream and topped with icing. The eclair is supposed to have originated during the nineteenth century in France, where it was called “Pain a la duchesse”or “Petite duchesse” until 1850.
For the xe9clairs
- 150 gms Unsalted butter
- 225 ml Water
- 225 gms Flour (extra for dusting)
- 6 Eggs
- a pinch Salt
For the filling
- 300 ml Cream Double (I used Amul )
- 2 tablespoons Caster sugar
For the sauce
- 100 gms Caster sugar
- 100 ml Water
- 50 gms Dark chocolate chopped
- 25 gms Butter
For the eclairs, place the butter and water into a pan and bring up to the boil. Once the butter has melted, take the pan off the heat and tip in all the flour. Beat well with a wooden spoon until the mixture comes away from the sides of the pan. Beat in the eggs one at a time until completely incorporated. Stir in the salt. Transfer the mixture to a piping bag and allow it to cool for a few minutes. Preheat the oven to 200C. Pipe 2" lengths of pastry onto a floured baking sheet. The pastry will at least double in size as it cooks, so give the eclairs plenty of space to expand on the baking sheet. Transfer to the oven and bake the eclairs for about 30-40 minutes, or until golden-brown and firm. Remove from the oven and allow it to cool completely .
In a bowl, whip the cream until soft peaks form when the whisk is removed. Add the cater sugar and whisk till well blended. Slice the eclairs in half, lengthwise, and fill with cream on bottom half and replace the top half.
For the sauce, place the sugar and water into a pan and heat gently until the sugar has dissolved. Bring to a boil and boil for 4-5 minutes, or until it thickens. Carefully coat the top half of the eclairs with the chocolate sauce. It's ready to be served.