Boeka Treats Chocolate Eclair Recipe

The eclairs should have formed a brown crust by this point.

Boeka treats chocolate eclair recipe. Add flour all at once and stir until a smooth ball forms. In a small saucepan bring water butter and salt to a boil. While the éclairs are baking and cooling place the chopped chocolate in a heat safe bowl and set aside.

Alternatively you can heat chocolate and cream in a microwave for about 30 seconds and whisk until smooth. Grease a large baking sheet. Baking classic eclairs bake in a preheated oven for 25 30 minutes until the choux cases have turned light brown in color.

In a large saucepan bring water butter and salt to a boil. Add flour all at once and stir until a smooth ball forms. Stir in hot water one tablespoon at a time until icing is smooth and has reached desired consistency.

In a small saucepan heat the heavy cream just to boiling over low medium heat and remove from the heat immediately. For the icing melt the chocolate and 2 tablespoons butter in a medium saucepan over low heat. Let stand 5 minutes.

Place each éclair topside down in the chocolate about 1 3 of the way to coat the tops with chocolate remove éclair and place on a cooling rack to allow chocolate to set. Let stand for 5 minutes. Then quickly open the oven door and carefully prick each eclair case on one end with a toothpick to release the air inside.

Remove from the heat. Once melted remove from the heat and stir in 75ml double cream and 1 tbsp sifted icing sugar. Pour the hot cream over the chopped chocolate and stir until it forms a thin smooth consistency.