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Chocolate Eclairs


INGREDIENTS (Makes 16)


For choux pastry:

100g plain flour

Pinch of salt

75g butter cut into cubes

3 medium eggs whisked


For filling and topping:

285ml double cream

2 tea spoons of icing sugar

A few drops of vanilla essence

100g plain chocolate melted

   


DIRECTIONS


  1. Preheat over to 220C gas mk7
  2. Line 2 baking trays with baking parchment
  3. Sift flour and salt into a bowl
  4. In a pan, melt butter with 200ml water and bring to boil and remove from heat
  5. Tip in all the flour and beat with a wooden spoon to form a thick paste
  6. Return pan to the heat and beat until a smooth dry ball forms that leaves the side of the pan clean
  7. Remove from heat and cool
  8. Gradually whisk in the eggs
  9. Put the paste into a piping bag with a 1cm plain nozel
  10. On baking trays pipe out 10cm fingers with a 3 cm gap between each one
  11. Bake for 20 mins reduce the oven temperature to 190C gas mk5 and cook for 15 mins
  12. Remove from oven and make a small slit in the side of each éclair, return to oven for 5 mins to dry out, put on a wire rack and leave to cool
  13. Whip the cream with icing sugar and vanilla essence until it holds its shape
  14. Cut éclairs along one side and fill each with cream
  15. To finish spread melted chocolate on top.