Chocolate éclairs

Chocolate éclairs

By
From
Baking
Makes
12
Photographer
Vanessa Levis

Éclairs – finger-shaped puffs of choux pastry filled with whipped cream or sometimes flavoured Crème Pâtissière – make one of the most delicate confections for afternoon tea or dessert. Served with profiteroles, they can make for a very pretty and decadent afternoon tea.

Ingredients

Quantity Ingredient
1 quantity Choux pastry
1 cup cream
1 teaspoon caster sugar

Glossy chocolate icing

Quantity Ingredient
200g dark chocolate, chopped
50ml cream
1 tablespoon vegetable oil

Method

  1. Preheat the oven to 230°C. Grease two baking trays.
  2. Spoon the choux pastry into a large piping bag fitted with a 1 cm plain tube. Pipe the mixture into 8 cm lengths about 5 cm apart on the prepared baking trays. Bake for 12 minutes, then reduce the oven temperature to 180°C and bake for a further 15–20 minutes or until golden brown, firm and light in the hand.
  3. Slit each éclair along the side, turn off the oven and leave the éclairs in the oven to cool for 20 minutes with the door half open. Remove and cool completely on a wire rack.
  4. When cold, whip the cream with the sugar and use to fill the éclairs.
  5. To make the icing, put the chocolate and cream in a small heavy pan over low heat and stir until melted and smooth, Remove from the heat and stir in the oil. Spread over the tops of the éclairs and leave to set.

Variations

  • Raspberry or strawberry éclairs

    Make as for Chocolate Éclairs but fill with whole raspberries or sliced strawberries and whipped cream. Ice with Lemon Glacé Icing tinted pink.

    Coffee éclairs

    Make as for Chocolate Éclairs but fill with whipped cream flavoured with 1 tablespoon coffee liqueur, and ice with Coffee Glacé Icing.
Tags:
baking
bakery
margaret
fulton
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