Dark Chocolate Éclairs

Dark Chocolate Éclairs 

For the éclair base:

• Choux pastry 1 cup

For icing:

• High quality dark chocolate 100 gm
• Butter 2 tbsp
• Icing sugar 2 tbsp

For Cream filling:

• Vanilla extract 1/2 tsp
• Cold whipping cream 1 cup
• Icing sugar 2 tbsp

Method:

• Using a piping bag with a thick straight opening, pipe the choux pastry into thick long strands onto butter paper placed on a baking tray. Smoothen any edges with wet fingers and place it in a preheated oven at 220 degrees C for 7 minutes. Then turn down the heat to 180C for another 10 minutes till golden brown, and finally turn off the oven and leave inside to crisp for another 5-10 minutes. Take the éclairs out of the oven and let them cool for a few minutes before using. Meanwhile whip the cold whipping cream with an electric beater till stiff. Add the ½ tsp of vanilla extract and 2 tbsp of icing sugar and fold it in using a spatula. Put aside for assembly.
• For the icing, cut the dark chocolate into small cubes and place it on a double boiler. Place 2 tbsp of butter in it and mix it on regular intervals till completely melted. Now add the sugar and keep mixing till fully incorporated. Add more butter if the mixture is too thick.

For assembling:

• Cut the éclair shells in half sideways. Carefully dip the top half into the chocolate icing mix and place it aside to cool on a baking mat. Spoon the whipped cream into the bottom half of the shell, enough to slightly overflow. Now place the top half back onto the éclair base and serve.