Chocolate Eclairs

PennyBy Penny  ,   

November 28, 2017

One word -lush !!

  • Prep: 40 mins
  • Cook: 25 mins
  • Yields: 15 eclairs

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

1Preheat oven to 220c

2Put the butter in a saucepan and pour in 150ml water.

3Put the pan on a medium heat until the butter melts.

4Increase 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

6Fill a piping bag fitted with the plain piping tube, with the pastry mix

7Pipe out lines of the mixture, about 3” onto the lined baking sheets.

8Sprinkle 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

9When cooked take them out of the oven.

10Pierce 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.

11Remove the trays from oven and transfer them to a rack.

12Let them to cool completely.

13Cut one side of each éclair and scoop out any soft mixture in the centres using a teaspoon.

14Whisk the cream and vanilla extract till stiff but not solid

15Pipe cream into the eclairs , don’t overfill

16Put the chocolate and butter in a bowl and melt, over a pan of hot water.

17Dip the top of each eclair into the mixture.

18Leave the topping to set before serving

19Enjoy !

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3 Reviews

Nicola Vanes

November 29, 2017

Scott Vanes

Jane Hodge

November 28, 2017

Maria S Andrews!

Kirstie Fothergill

November 28, 2017

Samantha Fothergill