Chocolate Eclair

Chocolate eclair is part of the choux pastry family and the method of making is exactly the same as making cream puff, the only difference lies in the filling of the pastry.
The first entry which I'd posted was based on durian cream puff.
Second time of baking choux pastry related dessert was much more effortless since the previous attempt was a success ^^


 Ingredients needed for choux pastry: Butter, eggs, water and sifted flour (salt mixed in).

Melt butter in low heat.

Pour in water.

Allow diluted butter mixture to boil.

Stir in sifted flour into the butter mixture.

Stir rapidly to avoid the mixture from burning.

Practically done

Complete stage: Dough should stick away from the sides of the pot and a thin film will form on the bottom of pot.

Remove from heat and gradually add in lightly beaten eggs a little at a time.

Batter should look shiny, smooth and able to hold its shape.

Pipe batter with round tip nozzle onto baking pan spreaded with parchment paper.


Spray water onto the pre-bake pastry. This allows the production of steam which causes hollow or inflation of the pastry.
Bake at high temperature for steam production to assure rapid expansion of the pastry.

After baking for 25-30 mins at 200C, make a slit on the pastry for steam to escape and bake it again for 5 mins at 185C so that the finished pastry will be crispier.
Do not open the oven door immediately after the pastry had just completed baking or intermediately. Let the pastry stand in the oven for at least 5 mins to prevent collapsing of the pastry due to  difference in air pressure.

Filling

Melt butter in milk or double cream under low heat.

Add in cocoa powder and adequate amount of sugar which suits your taste.


Pour in chocolate mixture into whipped cream and mix well.

Pipe chocolate filling into baked pastry.


Spread ganache on pastry.

Limited in quantity.
 My family finished them up expeditiously and they yield for more. *Exuberance*