Dark Chocolate Eclairs by Zarnak Sidhwa

Ingredients:

For Eclair Base:

• Choux pastry 1 cup

For Icing:

• High quality dark chocolate 100 gm
• Butter 2 tbsp
• Icing sugar 2 tbsp

For Cream Filling:

• Vanilla extract 1/2 tsp
• Cold whipping cream 1 cup
• Icing sugar 2 tbsp

Method:

1. Using piping bag with thick straight opening, pipe choux pastry into thick long strands onto butter paper placed on a baking tray.
2. Smoothen any edges with wet fingers and place it in preheated oven at 220 degrees C for 7 minutes. Then turn down heat to 180C for another 10 minutes till golden brown and finally turn off oven and leave inside to crisp for another 5-10 minutes.
3. Take eclairs out of oven and let them cool for few minutes before using.
4. Meanwhile whip cold whipping cream with an electric beater till stiff.
5. Add ½ tsp of vanilla extract and 2 tbsp of icing sugar and fold it in using spatula.
6. Put aside for assembly.
7. For the icing: Cut dark chocolate into small cubes and place it on double boiler. Place 2 tbsp of butter in it and mix it on regular intervals till completely melted.
8. Now add sugar and keep mixing till fully incorporated.
9. Add more butter if the mixture is too thick.
10. For assembling: Cut eclair shells in half sideways.
11. Carefully dip top half into chocolate icing mix and place it aside to cool on a baking mat.
12. Spoon whipped cream into bottom half of shell, enough to slightly overflow.
13. Now place top half back onto eclair base and serve.