Crunchy and light airy pastry topped with an intense chocolate ganache. The crackle of the pastry, and the dense chocolate completely complement each other.

ECLAIRS

4 eggs
3 tsps sugar
1/2 cup butter
1 cup fine-tuned flour
1 tsp vanilla essence
1/4 cup milk
Ganache
1 cup sliced dark chocolate
1/4 cup milk
1/2 cup fresh cream
2 cups whipped cream

Approach: –

1. Preparation heat the oven at 200ºC
2. Heat 1 cup water in a deep pan, include sugar and butter, and mix well till butter melts totally and mixture concerns a boil. Include the refined flour and constantly blend it till it become smooth and lump totally free. Continue to cook till mix leaves the sides of pan.
3. When the mix began leaving the sides of pan, switch of the heat and enable to cool for 5-10 minutes.
4. Break the 1 egg at a time into the flour and mix till well combine, include the second egg and vanilla essence, and blend well. Repeat the procedure for staying eggs and mix the mix till integrate. This is the choux paste.
5. Snip the pointer of the piping bags and put the nozzles in it and fill the piping with ready choux; and pip out the choux paste strips as needed shape on lined baking tray at equidistance.
6. To equal the shape of eclairs; and dip your fingers in water and carefully push the pop out part in to form a shape. Brush the eclairs with milk.
7. Bake at preheated oven at 200ºC for 6-7 minutes. Reduce the oven temperature to 180 ºC and once again bake for another 6-8 minutes.
8. Eliminate the tray from oven and permit to cool.
9. Heat milk in a little shallow pan, include the fresh cream and let it bring to a boil. Include the dark chocolate and continue to cook till the chocolate melts completely, while stirring continually. Change of the heat and enable to cool.
10. Cut the eclairs lengthwise into half and make the spirals of whipped cream on base of éclair. And dip the top surface into ready ganache and location it over the cream. Refrigerate the prepared for minutes.
11. Transfer the prepared eclairs on serving plate; and serve.

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