Reasonably easy to make yet so delicious! A little decadent perhaps but we all need a treat every now and then.
In a medium sized saucepan add the water, butter, sugar & salt. Bring to the boil.
Add the flour & mix in the saucepan with a wooden spoon until the mixture comes together & leaves the sides of the saucepan.
Immediately transfer the mixture into a bowl & add the eggs one at a time using a whisk or a food mixer. When the final egg has been added, allow the mixture to stand for 5 minutes.
Pre heat oven to 180ºC, gas mark 6.
Using a piping bag with a half inch plain nozzle, fill it with the mixture.
On a non stick baking tray, pipe lines of the mixture 20cm long, leaving a 2cm gap between them.
Place the tray of piped eclairs onto the middle shelf of the oven & bake for approximately 45 minutes. Remove from the oven & put on one side to cool.
Put the cream into a bowl & whip until thick. Place the cream in a clean piping bag with a 0.75cm nozzle. Making a small incision with a small knife into one end of each eclair, pipe the cream into the eclairs.
Melt the chocolate.
Dip the top of each eclair into the chocolate & allow to set.
For that extra bit of luxury, swap the standard Cooking Chocolate (milk or dark) for Belgian Couverture Chocolate.
Ingredients
Directions
In a medium sized saucepan add the water, butter, sugar & salt. Bring to the boil.
Add the flour & mix in the saucepan with a wooden spoon until the mixture comes together & leaves the sides of the saucepan.
Immediately transfer the mixture into a bowl & add the eggs one at a time using a whisk or a food mixer. When the final egg has been added, allow the mixture to stand for 5 minutes.
Pre heat oven to 180ºC, gas mark 6.
Using a piping bag with a half inch plain nozzle, fill it with the mixture.
On a non stick baking tray, pipe lines of the mixture 20cm long, leaving a 2cm gap between them.
Place the tray of piped eclairs onto the middle shelf of the oven & bake for approximately 45 minutes. Remove from the oven & put on one side to cool.
Put the cream into a bowl & whip until thick. Place the cream in a clean piping bag with a 0.75cm nozzle. Making a small incision with a small knife into one end of each eclair, pipe the cream into the eclairs.
Melt the chocolate.
Dip the top of each eclair into the chocolate & allow to set.
For that extra bit of luxury, swap the standard Cooking Chocolate (milk or dark) for Belgian Couverture Chocolate.