Chocolate Eclair recipe
Tuesday 4th December 2018
Dark Chocolate Eclairs
Makes 12 large or 18 small eclairs.
• 50g unsalted butter, plus extra for greasing
• 75g plain flour
• 2 medium beaten eggs
• Pinch of salt
• 150ml cold water
• 300ml whipping/double cream
• 3 tbsp icing sugar
• 1 tsp vanilla extract
• 200g dark chocolate
• 2 tablespoons butter
• 2 tbsp icing sugar
• 2 to 3 tablespoons hot water
1. Preheat the oven to 220°C, fan 200°C, gas 7. Grease a baking sheet with a little butter.
2. Put the diced butter and 150ml water into a saucepan. Bring to a boil and, as soon as the butter has melted, take off the heat and tip in the flour and a pinch of salt. Beat vigorously with a wooden spoon for 2-3 minutes until the mixture is smooth and glossy and leaves the side of the saucepan.
3. Gradually beat in the eggs a little at a time. The choux paste should form a ball, be smooth and shiny, and firm enough to hold its shape when piped. Spoon into a piping bag with a medium round nozzle. Pipe 12 lengths of choux paste 8-9cm long, onto the baking sheet (18 x 4-5cm for small eclairs).
4. Bake for 18-20 minutes or until puffed and golden. Using a knife, make a small slit in the underside of each éclair to let the steam escape. Turn off the oven and leave in the oven for another 5 minutes to dry out the pastry. Then remove and cool on a rack.
5. Once the éclairs are completely cold, whip the cream into firm peaks then fold the icing sugar and vanilla extract into the cream. Spoon the cream into a piping bag with a medium nozzle. Carefully pipe the filling into each éclair until full.
6. To ice the éclairs, break the dark chocolate into small pieces and put in a heatproof bowl over a pan of simmering water. Stir occasionally until it has melted, then gently add in the butter until melted. Stir in the icing sugar and enough hot water to achieve a smooth consistency. Cool slightly. Frost éclairs and decorate to your preference with sparkles, glitter, flowers or sprinkles!
7. Store in refrigerator until ready to serve.