for the recipe Chocolate Eclairs
- For the baking tray:
- Baking parchment
- some fat
- choux pastry:
- 125 ml water
- 25 g butter or margarine
- 75 g wheat flour
- 15 g Dr. Oetker Gustin fine cornflour
- about 3 eggs (size M)
- 1 pinch Dr. Oetker Original Backin
- 100 g icing sugar
- 1 tbsp. Dr. Oetker cocoa
- 1 – 2 tbsp. hot water
- 300 g cold whipped cream
- 1 pck. Dr. Oetker cream stiffener
- 1 pck. Dr. Oetker vanillin sugar
- 1 – 2 tbsp. Dr. Oetker cocoa
Grease the baking tray and cover with baking paper. Preheat the oven.
Top/bottom heat about 200 °C
Hot air about 180 °C
Prepare the choux pastry
Bring water with butter or margarine to the boil in a small saucepan. Remove the pan from the heat. Mix flour with Gustin and add to the hot liquid all at once. Mix everything together to form a smooth dough ball, then heat (“burn off”) for about 1 min. while stirring constantly and pour into a mixing bowl. Add 2 eggs one after the other to the dough with a mixer (dough hook) on highest speed. Whisk the last egg and work just enough of it into the dough until it is very shiny and sticks to the dough hook in long peaks. Stir the bakin into the cooled dough first.
Fill the dough in batches into a piping bag with a large star-shaped nozzle and pipe 12 strips about 8 cm long onto the baking tray. Put the baking tray into the oven.
Rack: lower third
Baking time: about 25 minutes
Do not open the oven door during the first 15 minutes of baking, otherwise the pastry will collapse.
Immediately after baking, cut a lid off each éclair and leave to cool on a cooling rack.
Mix the icing sugar with the cocoa. Gradually mix with hot water to make a glaze and brush the tops of the pastries with it.
Prepare the filling
Whip the cream with the cream stiffener and vanillin sugar until stiff. Stir in the cocoa briefly. Pour the cocoa cream into a piping bag with a star nozzle, pipe into the éclairs and put the lids back on.