Chocolate Éclairs 法式巧克力泡芙(艾克雷亞/艾克利)

The way of making Éclair is exactly the same as Profiteroles (Puff). Just the way of piping the batter (the shape) is different.

Ingredients: (makes around 40 with 3" length)

• 1 cup all-purpose flour, sifted
• 5 tbsp unsalted butter  (71 grams)
• 3 large eggs, beaten
• 3/4 cup water

For Filling and topping

• 1 1/2 cup heavy cream
• 6oz (150g)dark chocolate

Directions:

1. Preheat oven to 400F(200C). Line large baking sheets with parchment paper
2. Melt the butter in a pan with 3/4 cup cold water, then bring to the boil, remove from the heat, and stir in the flour. Beat with a wooden spoon until well combined.
3. Lightly beat the eggs and add to the flour and butter mixture a little at a time, whisking constantly. Continue whisking until the mixture is smooth and glossy and comes away easily from the sides of the pan. Transfer to the piping bag.
4. Pipe 3in(5cm) lengths of the mixture on to 2 baking sheets lined with parchment paper, cutting the end of the length of pastry from the bag with a wet knife. You should hae around 40 in all. Bake for 20-25 minutes or until golden brown, then remove from the oven and make a slit down the side of each. Return to the oven for 5 minutes for th insides to cook through. Then remove and leave to cool.
5. Put the cream in a mixing bowl and whisk until soft peaks form. Spoon or pipe into each eclair. Break the chocolate into pieces and place in a heatproof bowl. Sit the bowl over a pan of simmering water (make sure the bowl does not touch the water) and stir until the chocolate is melted and smooth. Spoon over the eclairs and serve.

PREPARE AHEAD: The unfilled eclairs will keep in an airtight container for 2 days or freeze unfilled eclairs for 12 weeks

Alternate fillings: Custard cream [吉士忌廉]
2 tbs custard powder
2 tbs caster sugar
250ml (1 cup) milk
300ml thickened cream

To make custard cream, combine custard powder and sugar in a small saucepan over low heat. Gradually stir in milk and cook, using a wooden spoon to stir, for 2 minutes or until the mixture thickens. Transfer to a large heatproof bowl. Cover the surface with plastic wrap and place in the fridge for 30 minutes to chill. Use an electric beater to beat the custard until smooth. Add the cream and continue beating until soft peaks form. Place a 2cm diameter plain nozzle into a clean piping bag and spoon in the custard cream.