Chocolate éclair

published on 27 November, 2018 at 10:10
Ingredients:
½ cup water;
60 g (2 oz) butter;
70 g (2.5 oz) flour;
2 eggs;
a pinch of salt;
2 cups chocolate cream;
½ cup white chocolate, melted;
1 cup dark chocolate, melted;
choco bons, chocolate bars for décor.

Instructions
Add butter and water into a pot and place it over medium heat. Boil and add flour. Stir with a wooden spoon until smooth ball of dough forms. Start adding eggs one by one while mixing constantly.
Fill pastry bag with choux pastry and form eclairs on a parchment covered baking sheet.
Bake at 190C/375F for 30 minutes or until golden and puffed up.
Pierce two holes on the bottom of cooled down éclair. Fill each hole with chocolate cream.
Drizzle white chocolate on top of dark chocolate to make stripes. Dip chocolate eclairs in and top each with bars or choco bons. Let chocolate coating set and serve.
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