Recipe: Mini Chocolate Eclairs with Coffee Custard Filling

“All you need is love. But a little chocolate now and then doesn't hurt.” 
― Charles M. Schulz

These Chocolate Eclairs are melt in the mouth, with coffee custard filling oozing out of them. I've started converting my desserts to smaller portions...this way you can enjoy your favourite dessert without over indulging or feeling bad afterwards. 

After all the new Three-Bite- Rule for weight loss recommends that when you really want to indulge, limit yourself to three bites. Why?" The first bite is as good as you think it's going to be, flavorful and delicious. The second bite is also good but not as good as the first bite. By the third bite, the food isn't going to taste any better, so you might as well stop".
So don't deprive yourself the pleasure of chocolate desserts...have a mini Chocolate Eclair !

The Choux Pastry:
1/2 cup water
1/4 cup or butter
1/2 cup all-purpose flour
2 eggs

This Is What You Do :
Heat oven to 200 degrees C. Heat water and butter to a rolling boil in a medium saucepan. Stir in flour; reduce heat. Stir vigorously over low heat about 1 minute or until mixture forms a ball; remove from heat. Beat in eggs; continue beating until smooth or place the flour ball and eggs in a food processor and whiz a few seconds. Drop dough about 1 tablespoonful in a tiny oblong shape, 2 inches apart onto ungreased baking tray.
Bake 30 to 35 minutes or until puffed and golden brown. Cool and cut off 1/3 of top of each puff.

Makes 10 mini Eclairs

For Coffee Custard Filling :

1 +1/2 cup milk
3/4 cup sugar
3 tablespoons corn flour
1/2 teaspoon salt
3 egg yolks
3 tablespoons butter
2 teaspoon instant coffee
Few drops vanilla essence

This Is What You Do :

Mix milk, sugar, corn flour and salt in saucepan, bring them to boil. Reduce heat and keep stirring till the mixture begins to thicken. Beat egg yolks in a bowl, add some hot milk mix to the yolks to temper them. Now add the yolk-milk mix back to the saucepan. Continue to stir for another minute. Take off heat, stir in butter, vanilla and coffee.

For Chocolate Ganache :

1 cup dark chocolate
2 tablespoons olive oil
1/2 cup cream
1/4 teaspoon salt

This Is What You Do :
Microwave dark chocolate and cream on medium, stirring every 15 seconds, till the chocolate melts and blends with cream. Don’t let the Chocolate burn. Stir in olive oil till the mixture is smooth and silky.

To assemble the Eclairs, spoon in the filling from the opening we made in the puffs. Cover the top with chocolate ganache. Serve chilled.

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