For the choux
- 55g butter
- 155g water
- 70g plain flour
- 2 eggs, beaten
For the filling
- 300ml whipping/double cream
For the icing
- 100g plain dark chocolate
- 30g butter
- 150g icing sugar
- Preheat oven gas 7-220 fan and grease two baking trays.
- For the choux, Put the water and butter into a pan and heat on a low heat until butter is fully melted then take off the heat.
- Off the heat add in the flour and beat until your mixture becomes combined and leaves the sides of the pan.
- Leave to cool for a few minutes and then gradually add the beaten eggs, ensuring it is well combined between each beating, this should form a smooth shiny paste like mixture.
- Transfer the mixture to a piping bag and pipe onto trays 10-12 Eclairs at about 10 – 12 cm long, make sure you leave room between each one as they will grow.
- Bake for 10 minutes then without opening the oven door drop the heat of the oven to 190 fan-gas 5 for 15 minutes.
- Now open the oven door and poke in a tiny whole underneath each Eclair. This allows heat inside and to make sure it cooks through.
- Put back into the oven for 3-5 minutes. They should be a golden brown all round.
- Take out oven and carefully transfer to cooling rack to cool.
- For the filling, simply measure out your whipping/double cream and using an electric hand whisk or stand mixer whip the cream until it is firm enough to pipe.
- Transfer to piping bag and carefully poke the nozzle into the bottom or side and squeeze a generous amount throughout the whole Eclair.
- For the icing, Put the chocolate, butter and 3-4 tablespoons of water into a heat proof bowl and heat on top of a pan of water. make sure the water never touches the bottom of the bowl as this burns the chocolate.
- Once all the chocolate has melted, take off the heat and add the icing sugar and beat well until smooth.
- Put into a piping bag and pipe over the top of Eclairs and leave to set in the fridge.
try your best not to open the oven door until the last 5 minutes to poke a hole in, and use a skewer or very thin straw.
This recipe is my own and one of my favourites to make. I would love to see your take on this.