Ingredients :-
Choux pastry
150ml water
50g butter
3 teaspoon sugar
65g sieved strong flour (bread flour)
2 eggs beaten
Pinch of salt
Cream
1 cup whipping cream
Sugar to taste (use caster or icing sugar)
Chocolate
100g chocolate covertures
1 tablespoon butter
2 tablespoons water
1. To prepare the chocolate spread, put all ingredients in pan/bowl and double boil over medium heat. Stir until chocolate is melted with an even, thick and smooth consistency.
2. For choux pastry : Bring to boil water, butter, sugar and salt over medium heat. Turn down fire very low and put in all the flour at once. Stir until the dough comes away from sides of pan resembling a ball. Take pan off the stove. Transfer dough into a standing mixer. Use a dough hook and start the mixer. Put in eggs one at a time until dough looks smooth and shiny. Pipe onto baking sheet and bake in heated oven at 190°C for 15-20 mins. Cold on rock. When cold, halve and fill with cream. Spread chocolate on the eclair.
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