Chocolate Éclairs

 

Ingredients:

1

Cup

All-Purpose Flour

3

Tbl

Unsweetened Cocoa Powder

2

Tbl

Sugar

2

Cup

Water

½

Cup

Butter

¼

 Tsp

Salt

4

 

Eggs

Option 1: filling

4

Cups

Whipped Cream Topping

Option 2: filling

1-1/2

Cup

Heavy Cream

3

Tbl

Confectioners Sugar

 

 

 

 

 

Confectioners Sugar

 

 

Jar Hot Fudge Sauce (Optional)

Directions:

Preheat oven to 400º. Grease a baking sheet.

In a small bowl whisk together flour, cocoa powder, and sugar; set aside.

In a medium saucepan bring water, butter and salt to a boil; stir until butter is melted. Add flour mixture all at once to the coiling mixture, stirring vigorously. Cook and stir until mixture forms a ball. Cool 10 minutes.

Add eggs, one at a time, beating with a spoon about 1 minute after each addition or until smooth.

Spoon the batter int a pastry bag fitted with a large plain round tip (1/2” to 1” opening). Pipe strips of batter measuring abut 4” long x 1” wide and ¾” high, 3” apart on baking sheet or spoon batter by tablespoons onto baking sheet into 24 mounds 2” apart on prepared cookie sheet. Bake for 25-30 minutes or until puffy. Remove cookie sheet; cool on wire rack.

Up to 2 hours before serving, cut off tops of éclairs. Remove soft dough from insides. Pipe choice of filling (either option 1 or 2) into éclairs. Replace tops. Chill until serving time. Dust with confectioners sugar and drizzle with fudge sauce if desired.

Éclair Filling option 2:  place the cream and confectioners' sugar in a medium-sized bowl, and beat together using a handheld electric mixer until stiff peaks form. Remove the whipped cream from the bowl, and place in a pastry bag with a star tip.

 

Yields

12 Long Éclairs or 24 Mini Éclairs

 

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