On Sunday before the Superbowl Game (and my, wasn’t that like the best Superbowl game ever?!), G and I made chocolate eclairs. Yes, made them! In the new mixer, which is bordering on an addiction now.
I’ve always been awed by eclairs when I see them in the stores and never thought I could actually make them. Well, surprise, I can. And they aren’t that much work, really. The ‘art’ is in correctly piping the batter once ready and in that regard I still need some work. Still, all in all, a success!
1) the ingredients you’ll need to gather; 2) make a roux from the milk, butter, flour and salt; 3) messy work but don’t worry, it will work out
4) let it cool a wee bit; 5) into the mixer adding one egg at a time; 6) mix
7) pipe the gooey batter into a pastry bag; 8) pipe out the eclairs (this is a real art, which we still need to work on); 9) ready for oven
10) into the oven at 400 for 10 min; then down to 350 till golden brown; 11) cool on wire rack; 12) light and puffy inside
Finally, melt some chocolate for the top and prepare some firm, dry whipped cream and you’re ready for chocolate eclair heaven!