Chocolate éclairs

Chocolate éclairs

From
Tea and Cake
Makes
12-15

Éclairs

Ingredients

Quantity Ingredient
125ml water
125ml milk
pinch salt
100g butter
150g plain flour
5 eggs

Custard

Quantity Ingredient
2 egg yolks
55g caster sugar
1 tablespoon plain flour
500ml milk
1/2 teaspoon vanilla extract

Chocolate ganache

Quantity Ingredient
2 tablespoons cream
90g dark chocolate, chopped

Method

  1. Preheat oven to 200°C.
  2. To make the pastry, place the water, milk, salt and butter in a saucepan and bring to the boil. Tip in the flour, stir and return to a low heat. Cook for 2–3 minutes, stirring constantly, until the mixture begins to come away from the side of the saucepan.
  3. Tip the contents into a food processor. Start the processor, allowing the mixture to cool slightly. Break the eggs into a jug and beat lightly. Slowly add the egg mix to the pastry mixture, ensuring that the eggs are well incorporated each time before adding more. Continue adding the eggs until the pastry is of a dropping consistency – not too runny. You may not need to add all the eggs; it tends to vary a bit from batch to batch.
  4. Pipe 8 cm lengths of choux pastry onto lined baking trays. Place the trays in the oven at the same time. It is important not to open the door during the first 10 minutes of cooking, as cold draughts will make the pastry sink.
  5. Cook for 10 minutes, then reduce oven temperature to 180°C. Cook for another 10 minutes, then try one. They should be quite brown and relatively dry inside. Resist the urge to take them out too soon, as they will end up doughy inside. When ready, set aside to cool.
  6. In the meantime, make the custard. Beat the egg yolks and caster sugar together until pale, then stir in the flour until smooth.
  7. Place the milk and vanilla in a saucepan and bring to the boil. Whisk the hot milk into the egg-yolk mixture, then pour into a clean saucepan.
  8. Place the custard over a low heat and stir constantly as the custard comes to the boil and thickens. Remove from heat. This custard can be made in advance and reheated gently over a low heat when needed. Cover with plastic wrap if not using immediately to stop a skin forming.
  9. Spoon the thick custard into a piping bag, if you have one, then poke the piping nozzle into the choux pastry base and squeeze to fill with pastry cream. If not using a piping bag, slit the eclairs with a knife and fill with custard.
  10. Make the ganache by warming the cream to just below boiling, then removing it from heat. Add chocolate and whisk to incorporate. Spread ganache over the top of each eclair.
Tags:
Tea and Cake
sweets
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