Chocolate Eclairs

Preparation

1. Preheat the oven to 160 °C (conventional oven).

2. For the choux pastry: bring the water to the boil with the butter, sugar and salt. Whisk in the flour and continue to whisk until the mixture does not stick to the bottom of the saucepan.

3. Remove the pastry from the saucepan and allow to cool slighlty. Mix in the eggs and knead.

4. Fill the mixture into a piping bag with a star-shaped nozzle and pipe onto a baking tray lined with baking paper. Bake in the preheated oven for approx. 10-15 minutes.

5. For the cream: whip the cold QimiQ Whip Chocolate until the required volume has been achieved and fill into a piping bag.

6. Halve the choux pastry buns through the middle and pipe the cream onto one half. Place the other half on top and allow to chill for at least half an hour.