Chocolate éclairs

Chocolate éclairs

serves 9



ingredients



100g/4oz butter

100g/4oz plain flour, sifted

4 eggs, lightly beaten

300ml/10fl oz double cream,

whipped

150g/5oz dark chocolate

(at least 70% cocoa solids),

broken into pieces



Prepartion



• Preheat the oven to 210°C/425°F/Gas mark 7, and grease two

baking trays.

• Combine the butter and 225ml/8fl oz water in a large heavy saucepan.

Stir over a medium heat until the butter melts. Increase the heat, bring to

the boil, then remove the pan from the heat.

• Add the flour to the saucepan all at once, and quickly beat into the

buttery water using a wooden spoon. Return to the heat and continue

beating until the mixture leaves the sides of the pan and forms a ball.

Transfer to a large bowl and cool slightly.

• Beat the mixture to release any remaining heat. Gradually add the egg,

about 3 teaspoonfuls at a time. Beat well after each addition until all the

egg has been added and the mixture is glossy. Spoon the mixture into a

piping bag fitted with a 1.5cm/ 5⁄8in plain nozzle.







• Sprinkle the baking trays lightly with water. Pipe 15cm/6in lengths onto

the trays, leaving room for them to expand. Bake for 10–15 minutes.

Reduce the oven temperature to 180°C/350°F/Gas mark 4, and bake

for a further 15 minutes. Cool on a wire rack.

• Split each cooled éclair and remove any uncooked dough. Fill the centre

with cream.

• Melt the chocolate in a bowl set over a saucepan of simmering water.

Spread the melted chocolate over to the top of each éclair, in a line

along the top. Allow to set, then serve.



From Chocolate Elair Cake Recipe | Easy Food Recipes