Chocolate Eclairs

PennyAuthorPenny
00DifficultyIntermediate

One word -lush !!

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Yields15 Servings
Prep Time40 minsCook Time25 minsTotal Time1 hr 5 mins

 PASTRY
 60g butter
 75g plain flour
 2 medium eggs
 FILLING
 284ml carton whipping cream
 Few drops of vanilla extract
 TOPPING
 100g bar dark chocolate
 30g butter

1

Preheat oven to 220c

2

Put the butter in a saucepan and pour in 150ml water.

3

Put the pan on a medium heat until the butter melts.

4

Increase heat and bring to the boil. Remove the pan from heat, quickly tip in the flour and beat mixture until it binds together and comes away from the sides of the pan and forms a ball.

5

Leave the mixture to cool for at least 10 minutes, then beat in the eggs, one at a time. You can use a hand held electric whisk to do this

6

Fill a piping bag fitted with the plain piping tube, with the pastry mix

7

Pipe out lines of the mixture, about 3” onto the lined baking sheets.

8

Sprinkle some cold water over them, then bake in the centre of oven for 15-20 minutes, move the trays if the ones on the top start to brown quicker than the lower ones

9

When cooked take them out of the oven.

10

Pierce each one with a skewer to allow the steam to escape, then return to the oven for a further 5 minutes or until they are crisp.

11

Remove the trays from oven and transfer them to a rack.

12

Let them to cool completely.

13

Cut one side of each éclair and scoop out any soft mixture in the centres using a teaspoon.

14

Whisk the cream and vanilla extract till stiff but not solid

15

Pipe cream into the eclairs , don’t overfill

16

Put the chocolate and butter in a bowl and melt, over a pan of hot water.

17

Dip the top of each eclair into the mixture.

18

Leave the topping to set before serving

19

Enjoy !

Ingredients

 PASTRY
 60g butter
 75g plain flour
 2 medium eggs
 FILLING
 284ml carton whipping cream
 Few drops of vanilla extract
 TOPPING
 100g bar dark chocolate
 30g butter

Directions

1

Preheat oven to 220c

2

Put the butter in a saucepan and pour in 150ml water.

3

Put the pan on a medium heat until the butter melts.

4

Increase heat and bring to the boil. Remove the pan from heat, quickly tip in the flour and beat mixture until it binds together and comes away from the sides of the pan and forms a ball.

5

Leave the mixture to cool for at least 10 minutes, then beat in the eggs, one at a time. You can use a hand held electric whisk to do this

6

Fill a piping bag fitted with the plain piping tube, with the pastry mix

7

Pipe out lines of the mixture, about 3” onto the lined baking sheets.

8

Sprinkle some cold water over them, then bake in the centre of oven for 15-20 minutes, move the trays if the ones on the top start to brown quicker than the lower ones

9

When cooked take them out of the oven.

10

Pierce each one with a skewer to allow the steam to escape, then return to the oven for a further 5 minutes or until they are crisp.

11

Remove the trays from oven and transfer them to a rack.

12

Let them to cool completely.

13

Cut one side of each éclair and scoop out any soft mixture in the centres using a teaspoon.

14

Whisk the cream and vanilla extract till stiff but not solid

15

Pipe cream into the eclairs , don’t overfill

16

Put the chocolate and butter in a bowl and melt, over a pan of hot water.

17

Dip the top of each eclair into the mixture.

18

Leave the topping to set before serving

19

Enjoy !

Chocolate Eclairs

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