Ingredients Jump to Instructions ↓

  1. 1 Passover choux pastry - see recipe

  2. 1/2 cup 118ml Whipped cream

  3. Icing

  4. 1 oz 28g Chocolate - broken

  5. 2 tablespoons 30ml Vegetable oil

  6. 3 oz 85g Confectioner's sugar - sifted

  7. 2 tablespoons 30ml Hot water

Instructions Jump to Ingredients ↑

  1. Pipe pastry through a 3/4" plain tip, 3" long onto a greased baking pan; use a knife to smoothly cut each eclair free from the bag. Bake in 425F oven for 10 min, then reduce heat to 375F and bake 15- 20 min until well-risen and brown. Make a slit in one long side of each eclair to allow steam to escape, then cool on rack.

  2. Melt the chocolate with the oil in the top of a double boiler. Mix the sugar with the hot water, and stir into melted chocolate. Beat well until smooth and thick enough to coat the back of a spoon. Keep warm.

  3. Pipe or spoon the whipped cream into the slits in the sides of the eclairs, then spread the icing on top. Leave until set.


Send feedback