Chocolate eclairs

My son has been behind me to make this chocolate eclairs ever since I bought the book Sanjeev Kappor's cakes and bakes, but have been prolonging due to some or the other reasons and finally I decided to make it today. I just started to make the puffs for the eclairs and it started disappearing quickly and I really saved the second batch of puffs to make the eclairs and voila that was also disappeared in minutes.Yes it is surely irresistable with the fresh cream fillling and the chocolate coating.

Following is the recipe

Pastry

3/4 cup Whole wheat flour

a pinch of salt.

75 gms butter

3 eggs , beaten

Filling

1 cup fresh cream whipped with 3 tbspns of powdered sugar

Chocolate icing

50 gms dark chocolate

25 gms unsalted butter

Method

Preheat the oven to 200 degrees Celsius

Sfit flour with salt. Place the butter and one cup of water in a non stick pan and stir over low heat until the butter melts. Add in the flour and stir along till you see that the flour has come together into a ball and started coming out of the pan. Remove from the pan and place the mixture in a bowl. Add in the beaten egg one by one and mix well to the mixture until the dough becomes smooth and soft. You can either spoon the mixture into a piping bag with a wide nozzle and squeeze in a greased baking tray or simply scoop the mixture with a spoon in a baking tray in a line or in a shape of sausage.

Bake in the oven till the mixture puffs up and browns on the top, remove and slit open one side of the puff to let the steam open to prevent the eclair from being soggy ( mine became soggy tho') it doesnt matter if it is soggy too.. will tell you the secret why later.

For the filling whip the cream in a bowl until it is just thick enough. I used fresh cream , hence it was not thick , but again doesnt matter :)

Also temper the chocolate in the meanwhile.

Fill the eclairs with the whipped cream using a small nozzle piping bag ,. Dip one side of the eclair in the tempered chocolate and leave the eclairs on the wire rack until the icing sets. Once the chocolate sets the sogginess of the eclairs disappears and the chocolate holds the eclairs fine!

If you want to taste it please do it soon, else you might not get even one if you have kids at home. Experience speaks!