Ruby Chocolate Eclairs

Instructions

1. 1

   Preheat oven to 180°C (350°F). Line a baking sheet with parchment paper.

   Tip: For even baking.

2. 2

   In a medium saucepan, combine the flour, butter, and sugar. Mix until the mixture resembles coarse crumbs.

   Tip: Use a pastry blender or your fingertips.

3. 3

   Gradually pour in the ruby chocolate syrup while mixing the dough with a fork until it forms a ball.

   Tip: Be patient, it may take a few minutes.

4. 4

   Wrap the dough in plastic wrap and refrigerate for 30 minutes.

   Tip: This will help the dough firm up.

5. 5

   Roll out the dough on a lightly floured surface to a thickness of 3mm.

   Tip: Use a pastry cutter or a knife.

6. 6

   Cut out long, thin rectangles of dough. You can use a pastry cutter or a knife.

   Tip: You can also use a cookie cutter for a fun shape.

7. 7

   Pipe a small amount of ruby chocolate filling onto one half of each rectangle, leaving a 5mm border around the edges.

   Tip: Use a piping bag and a round tip.

8. 8

   Fold the other half of the dough over the filling and press the edges to seal.

   Tip: Use a fork to crimp the edges.

9. 9

   Brush the tops of the eclairs with the melted butter and sprinkle with icing sugar.

   Tip: Optional, but adds a nice texture.

10. 10

    Bake for 20-25 minutes, or until golden brown.

    Tip: Check for doneness after 18 minutes.

11. 11

    Allow the eclairs to cool completely before filling with ruby chocolate buttercream.

    Tip: This will help the buttercream set properly.

12. 12

    To make the ruby chocolate buttercream, beat the heavy cream until stiff peaks form.

    Tip: Be careful not to overbeat.

13. 13

    In a separate bowl, melt the ruby chocolate chips in the microwave in 10-second increments, stirring between each interval.

    Tip: Stir until smooth and glossy.

14. 14

    Beat the melted chocolate with the heavy cream until smooth and creamy.

    Tip: Add the vanilla extract and ruby chocolate syrup.

15. 15

    Frost the cooled eclairs with the ruby chocolate buttercream.

    Tip: Use a piping bag and a round tip.