Devils chocolate eclairs Recipe

How to make it

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• Preheat oven to 400 F, grease two large cookie sheets lightly.
• Mix the flour and cocoa powder and set aside.
• In a heavy saucepan over medium heat, bring butter and water to a running boil.
• Pour the flour mixture all in one go and stir using a wooden spoon till it form a
• Ball shape. Turn the dough on a clean bowl and cool for 15 minutes.
• Mix in the eggs one at a time stirring well after each addition. Add the vanilla and stir
• Again.
• Fill the dough in a piping bag fitted with a nozzle of the shape you desire (I used star and
• Rounded nozzle as I made profiteroles and éclairs shape)
• Pipe the dough on the cookie sheets and bake for 30 minutes till risen and puffed.
• Turn the oven off and take them out .Cut them in half horizontally and
• Return them in the warm oven while you prepare the filling. We want them
• To be completely dried from inside.
• Filling:
• In a clean bowl, beat the egg whites till frothy, add the cream of tartar or lemon juice
• And beat till soft peaks form. Add the sugar gradually and beat till shiny and glossy
• And stiff peaks forms.
• Fill in a piping bag fitted with star nozzle and pipe rosettes over the bottom
• Half of each peace. Cover with the top half.
• Using a flame torsche, carefully heat from the side till golden brown. Glaze
• With melted chocolate.

butter and water boiling point   Close

adding flour in one go   Close

dough in ball shape   Close

dough piped for profiteroles shape   Close

eclairs baked and cut in half   Close

browning the meringue filling   Close