Скачать или смотреть chocolate eclairs recipe

Hi this week we are going to be making a Delicious desert its called a Chocolate eclair. Éclairs originated in France during the early-to-mid 19th century. Often attributed to renowned French chef Antonin Carême (1784–1833), they were initially known as pain à la duchesse or petite duchesse before 1850. The pastry is made of choux pastry....simply delicious
Recipe
Choux pastry:
in medium pot on stove
water 250ml
Butter 1 stick (113g)
bring to boil
add 125g of flour remove from heat and keep stirring till its not sticking to sides
then put on plate flatten out with spoon cover with cling film for 15 minutes

then add to your mixing bowl and gradually add 3 whisked eggs till it forms a nice creamy pastry
add to piping bag with french jumbo star tip (each one 13cms long) put on a big tray with parchment paper
put in oven at 390 degree F 200 DEGREE C for 30 to 35 minutes
take out when golden brown prick the ends to release steam and moisture
let choux pastry cool for 20 to 30 minutes

now make your cream for inside the eclair
750 ml of heavy cream
90 grams powdered sugar
1.5 tsp vanilla extract mix in your mixing till its thick
you can add this to piping bag

chocolate Ganache:
200g of milk/dark chocolate melt in microwave
heat 130ml cream in microwave
stir till you have a chocolate look
once choux pastry is cool after 20 to 30 minutes
cut them in half top and bottom fill with your cream mix and finish off with chocolate ganache on top
you should be done and enjoy.....