CREAM PUFFS OR CHOCOLATE ECLAIRS

I have done a post on mini eclairs, earlier sometime, but those were with a different topping.  This is the more traditional recipe but in the shape of cream puffs

Choux Pastry:

1 cup plain flour

1/2 tsp salt

1/2 cup unsalted butter

1 cup water

4 large eggs

Cream filling:

250ml whipping cream

1 tbsp icing sugar

1 tsp vanilla extract

Topping 

100 gms cream

200 gms chocolate

Preheat the oven to 200C. Line a large baking sheet with parchment paper and set aside.

In a melt the butter with the water. Bring to the boil.

Dump the entire flour and salt into the butter and water mix and beat with a spoon until it forms a dough and leaves the side of the pan. 

Remove from the heat and leave to cool slightly

Add the eggs one at a time, beating after each addition till the mixture forms a shiny and thick paste.

Spoon the pastry mix into a piping bag pipe small rounds onto the baking sheets. 

Leave room in between each one to allow them to expand

Bake the puffs for 20 minutes at 200 C and then turn down the over to 170 C and bake another 10 min. until they have risen and are crisp and golden. 

Remove from the oven, then using a skewer, make a small hole in each end of the eclairs so that the steam can escape. 

Leave to cool

In the meantime, whip the cream along with the sugar and vanilla until you have soft peaks. 

Fill a piping bag with the cream and then once the eclairs are completely cool pipe the cream into each one, Pop them into the fridge to chill while you make up the icing.

Scald the cream and turn of the heat.  Mix in the chopped chocolate and stir till it is smooth.

Leave to cool to room temperature and till it coats the back of the spoon.

Dip the top of the cream puff into the chocolate to coat.
Serve chilled