Mini Chocolate Eclairs
|Plain white flour||2 1⁄2 Ounce (Strong Variety, 65 Gram)|
|Butter||2 Ounce (50 Gram)|
|Eggs||2 , beaten (Size 3)|
|Plain chocolate||2 Ounce, broken into pieces (50 Gram)|
|Double cream||3 Fluid Ounce (85 Milliliter)|
Preheat the oven to Gas 6, 400°F, 200°C, 15 mins before cooking pastry.
Sieve the flour on to a sheet of greaseproof paper.
Place the butter in a saucepan with 1/4 pint/150 ml water, bring to the boil until the fat has melted.
Remove the pan from the heat and add all the flour at once.
Beat well until fully incorporated and the mixture forms a ball.
Add the eggs a little at a time, beating well after each addition bringing the mixture back to its original consistency before adding any more egg.
The mixture should become smooth and glossy.
Place mixture in a piping bag fitted with a 1/2 in/1.25 cm plain nozzle.
Lightly grease two baking sheets and pipe 48 x 1.5 in/4 cm lengths on to the tray.
Place in the oven and cook for 15 mins or until risen and golden.
Remove from the oven.
Place on a cooling rack until completely cold.
Melt the chocolate in a bowl over a pan of water and spoon over the top of 24 eclairs.
Leave to set.
Meanwhile whip the cream until it peaks, pipe onto the remaining eclairs.
Sandwich together with the chocolate topped eclair.
Chill until required.