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| Main ingredients | Eggs, Sugar, Butter, Refined flour, Vanilla essence, Milk, Dark chocolate, Fresh cream, Whipped cream |
| Cuisine | French |
| Course | Dessert |
| Prep time | 40-45 minutes |
| Cook time | 30-35 minutes |
| Serve | |
| Taste | Sweet |
| Level of cooking | Moderate |
| Others | Non vegetarian |
Ingredients
- 4 eggs
- 3 teaspoons sugar
- ½ cup butter
- 1 cup refined flour
- 1 teaspoon vanilla essence
- ¼ cup milk
- Ganache
- 1 cup chopped dark chocolate
- ¼ cup milk
- ½ cup fresh cream
- 2 cups whipped cream
Method
- Preheat oven to 200º C
- Heat 1 cup water in a deep pan, add sugar and butter and mix till butter melts completely and mixture comes to a boil. Add refined flour and stir continuously with a wooden spoon till a smooth and lump free mixture is formed. Continue to cook till the mixture leaves the sides of pan and becomes smooth and shiny.
- Once the mixture starts leaving the sides of pan, take the pan off the heat and allow to cool for 5-10 minutes.
- Break 1 egg into the mixture and mix till it is well combined. Break second egg and add vanilla essence and mix till well combined. Break the third egg and mix till well combined. Repeat the process with the remaining egg. This is the choux paste.
- Snip the tip of a piping bag and fit a star nozzle in it. Fill the piping bag with choux paste. Pipe out the 3 inch strips or eclairs at equidistance on a lined baking tray.
- Dip your finger in water and gently press the pointy part of the éclair. Brush each eclair with some milk.
- Keep the tray in the preheated oven and bake for 6-7 minutes. Reduce the oven temperature to 180º C and continue to bake for another 6-8 minutes.
- Remove the tray from the oven and allow to cool down completely.
- To make ganache, heat a shallow pan, add milk fresh cream, mix and let it come to a boil. Add dark chocolate, switch off the heat, and continue to cook, stirring continuously, till the chocolate melts completely. Let it cool.
- Halve each eclair lengthwise. Take whipped cream in another piping bag fitted with star nozzle and pipe out spirals of whipped cream on the base half of each éclair. Dip the top half of the eclair in the ganache, shake off extra ganache and place it over the cream with the ganache side facing up.
- Keep the eclairs on a plate and refrigerate them till the chocolate sets.
- Transfer onto serving plate and serve.
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