Chocolate Éclairs

1 recipe choux pastry
1 egg beaten
3 cups whipped cream
145 gms dark chocolate cut into pieces
1 tbsp double cream
1 tbsp butter, room temp.

1. Preheat the oven to 375 F or 190 C.

2. Put the chilled choux pastry into a piping bag with a 1/3-inch round tip. Pipe four inch strips onto a baking tray covered with baking paper. Leave 1/2 inch between each strip. (My trick to stop the pastry when I've got it long enough is to dip a paring knife in water and cut it close to the tip of the piping bag).


3. Brush the strips with beaten egg and bake for 25 mins or until golden. Remove from oven and let it cool on wire rack. Cut small slits in the base of the éclair to help it cool and stop it from becoming soggy.


4. In a bowl mix whip the cream with some icing sugar to sweeten it. Then put it into a piping bag with round tip.


5. Holding the éclair in you hand with the flat side facing up, stick the tip of the piping bag in close to the bottom edge of the éclair and fill till the éclair seems heavier.


6. Once the éclairs are filled, melt chocolate (on a double boiler or in the microwave). Remove from heat and add butter and cream and mix well.


7. Lightly dip the top of the éclairs in the chocolate mixture and place on a try lined with baking paper. Put in the fridge to chill for 30 mins. Can be stored in the fridge for up to 2 days.

You can also fill the éclairs with pastry cream or even a chocolate mixture which is made of 3 cups pastry cream, 1/4 cup heavy cream and about 86 gms of dark chocolate. Heat the cream, pour it over the chocolate to melt. Mix and cool to room temperature. Add the pastry cream and mix till smooth. Transfer to piping bag and pipe into éclair shells.