Chocolate Eclairs Recipe

Name: Chocolate Eclairs
Prep time: 40 min
Cook time: 50 min
Total time: 1 h 30 min
Yield: 12 servings
Ingredients: 65 grams all purpose flour; ½ teaspoon granulated white sugar; ¼ teaspoon salt; 55 grams unsalted butter, cut into pieces; 120 ml water; 2 large eggs, lightly beaten

Ingredients

65 grams all purpose flour
½ teaspoon granulated white sugar
¼ teaspoon salt
55 grams unsalted butter, cut into pieces
120 ml water
2 large eggs, lightly beaten

	PREP TIME 40m	COOK TIME 50m	TOTAL TIME 1h30m
YIELD 12 servings

Instructions

Preheat oven to 400 degrees F (200 degrees C) and place rack in center of oven.
In a bowl whisk the flour with the sugar and salt.
Place the butter and water in a saucepan over medium high heat and bring to a boil.
Remove from heat and, with a wooden spoon, add the flour mixture, all at once, and stir until combined.
Return saucepan to the heat and stir constantly until the dough comes away from the sides of the pan and forms a thick smooth ball (about 1-2 minutes).
Transfer the dough to your electric mixer (can do this by hand or with a hand mixer), and beat on low speed to release the steam from the dough (about 1 minute).
Once the dough is lukewarm start adding the lightly beaten eggs (dough will separate and then come together) and continue to mix until you have a smooth thick paste (dough will fall from a spoon in a thick ribbon).
Place the dough in a pastry bag fitted with a large plain tip and pipe 12 oblongs of dough (about ¾ inch (2 cm) wide) onto the baking sheet.
Bake for 15 minutes and then reduce the oven temperature to 350 degrees F (180 degrees C).
Continue to bake for a further 25 minutes or until the shells are a nice amber colour and when split, are almost dry inside.
Remove from oven and place on a wire rack to cool.