Chocolate Elcairs

I made this Elcairs this afternoon, fairly easy. This stuff cannot eat everyday ya ... sure to will put on weight.

Nevertheless, Hubby loves it, he ate 4, comment from him is that its been so long since he last ate chocolate. So sheep me dun know its the chocolate he likes or the elcairs. But who cares he ate 4 leh...heehee.

You can consider to reduce the sugar in the pastry cream and use unsweeten baking chocolate as chocolate topping but beware unsweeten chocolate may taste a bit bitter.


Ingredients:

For Choux pastry

200 ml of water
120g of butter
1 cup of flour
a pinch of salt
5 eggs


For Pastry Cream

500 ml of cream ( I use 400 ml of pure cream instead )
250g of sugar ( I use 180g of sugar instead )

For Chocolate Topping

150g of baking chocolate
60g of butter


Method:

• Preheat oven to 190 degree C
• Place a small pan on medium heat. Add water, butter and salt, bring to boil.
• Once boiling, add flour to the pan of water and stir well with a wooden spoon until it forms a smooth dough. Set aside to cool.
• Meantime prepare the pastry cream. Add cream and sugar in a large bowl. Whisk it continuously till the cream starts to form stiff peaks.
• Cover with cling film and put in the fridge for later use.
• Once pastry has cool down, add in one egg and thoroughly combine using the wooden spoon, then continue to add all eggs one by one until the dough has formed a smooth elastic appearance.
• Transfer dough into a piping bag.
• Cover the baking tray with a piece of greaseproof paper or simply use a silicone baking mat.
• Pipe the pastry dough into a 3cm wide and 8 cm long, log shape cylinders.
• Place into the preheated oven and bake for 25 mins.
• While elcairs are baking in the oven, prepare chocolate sauce, place a pan with water on low heat, cover the pan with a bowl with chocolate and butter ( hot water bath ).
• Allow to melt slowly, stirring continuosly.
• Remove from the hot water bath once chocolate and butter is completely melted. Set aside to cool.
• Remove the elcairs from oven and allow to cool completely. When cooled, sliced the length of the elcairs with a sharp knife to make a slight opening, spoon the elcairs with cream.
• Dribble melted chocolate lengthways over each elcairs.
• Pop into the fridge to cool.
• Serve cold.
• Nice. Done!!! Enjoy:)))