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Cream Filled Chocolate Eclairs


1 cup flour
1 cup warm water
1/4 cup unsalted butter
pinch of salt
2 eggs, beaten

1 cup half and half cream
1 teaspoon vanilla essence
1/3 cup powder sugar

Chocolate Icing:
1 1/2 teaspoon butter
1 tablespoon cocoa powder
1/ 2 cup powder sugar
1 tablespoon water
1/2 teaspoon cinnamon

In a large pan add water, butter and salt. Place on medium high heat and bring to boil. Remote from heat, add flour and whisk well. Leave it for couple of minutes to cool down. Next add in beaten eggs and whisk with a mixer until smooth.

Preheat the oven to 350 degrees F. Fill the icing bag with the mixture and make 1 inch straight lines on  a baking pan. Insert the pan in oven and bake for 30 - 35 minutes. When done, remove from oven and stab each eclair with knife to prevent sinking. Let it rest.

Mix half and half, sugar and vanilla together and whip until thick enough for icing bag. Set aside

Chocolate Icing:
In a large bowl mix butter, cocoa powder, sugar water and cinnamon and whisk until smooth.

Cases should be cooled down by now. Cut them slightly and fill with cream. When all are filled, coat the top with chocolate icing. 


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