Chocolate Eclairs with Mocha cream: Christmas Special

Ingredients -

For the Choux Pastry -
Plain all purpose flour - 75 g (3/4 cup)
Butter - 60 g
Salt - a pinch
Eggs - 2, well beaten
Water - 155 ml(2/3 cup)  

Filling n decoration - 

Chocolate - 100 g
Coco powder - 1 tsp
Cornflour - 1/2 tsp (dissolved in 2 tbsp water)
Castor sugar - 2 tbsp + 1/2 cup
Coffee - 1 tsp
Cream(double heavy) - 200 g + 2 spoon
                        

Method -

1. Sift the flour and salt.
2. Put water and butter in a shallow frying pan and bring to boil.
3. When boiling fast, reduce the heat and pour in the
   flour. Using a wodden spoon, beat it vigorously until the
   mixture forms a soft ball and leaves the sides of the pan.
4. Allow to cool a bit before mixing in the eggs, one at a time, beating nicely until it incorporates well in the mix.
5. Line a baking tray with parchment or foil paper, put the mixture in a piping bag and pipe either small buns or in a finger shape on to the baking sheet.
6. Bake at 200C for 10 min. then reduce the heat to 180C for further 20- 25 min or until hollow sounding when lightly tapped on the bottom.
7. Peirce the ends of the eclair shells right after removing otherwise the heat trapped inside, if not pierced would make the eclairs  soggy. Cool completely on a wire rack.

Filling n decoration -

1. To decorate, melt the chocolate in a pan over low heat, add the cocoa powder, 2 tbsp castor sugar, 2 tbsp cream, cornflour and bring it to boil, take it off the heat and allow to cool.
2. Beat the cream, sugar and coffee together until its light and fluffy and fill a piping bag with a small nozzle, push the end through the side of the eclairs and fill the centre with the mocha cream. You can also
 slit the sides of eclairs and spoon the cream into it.
3. Dip both the ends of the eclairs into the chocolate sauce.
4. Home made delicious eclairs are ready to be served and win
 many a hearts specially the little ones.