This chocolate eclair recipe is delicious. It’s the perfect, bite sized dessert. That tastes, simply amazing. This tasty dessert has something for everyone. Rich dark chocolate on top of a light pastry, stuffed with decadent cream, tastes sublime. The chocolate eclair recipe is pretty easy to make, and it should only take about 45 minutes to bake up, a batch of these, tasty bite sized snacks.

Ingredients

• 4oz Butter
• 4oz Plain Flour (Sifted)
• 4 Eggs (Lightly Beaten)
• 10fl oz Double Cream (Whipped)
• 5oz Dark Chocolate (Broken into Pieces)

Method

Preheat the oven to 425°F, and grease two baking trays. Combine the butter and 8fl oz water in a large saucepan. Stir over a medium heat until the butter melts. Increase the heat and bring to a boil, then remove the pan from the heat.

Add the flour to the saucepan all at once, and quickly beat into the buttery water, using a wooden spoon. Return to the heat and continue beating, until the mixture leaves the sides of the pan and forms a ball. Transfer the mixture into a large bowl and let cool slightly.

Beat the mixture again, to release any remaining heat. Then gradually add the eggs, about 3 teaspoonfuls at a time. Beat well after each addition, until all the eggs has been added and the mixture is glossy. Then spoon the mixture into a piping bag, fitted with a 5⁄8in plain nozzle.

Sprinkle the baking trays lightly with water. Pipe 6in lengths onto the trays, leaving room for them to expand. Bake for 10–15 minutes. Now, reduce the oven temperature to 350°f and bake for another 15 minutes. Let them, cool on a wire rack.

Next, split each eclair and fill with the cream. (You can also use an injector). Fill each eclairs center with cream. Then melt the chocolate in a bowl set over a saucepan of simmering water. Spread the melted chocolate over to the top of each éclair, in a line along the top. Allow to set for about and hour and serve. I like to serve my chocolate eclairs with home made cinnamon ice cream.