Chocolate Eclairs

Category, DifficultyIntermediate

Reasonably easy to make yet so delicious! A little decadent perhaps but we all need a treat every now and then.

Chocolate Eclairs
Yields15 Servings
Prep Time20 minsCook Time45 minsTotal Time1 hr 5 mins
 10 fl oz Water
 1 pinch Sugar
 Salt
 100 g Butter
 125 g Strong Flour
 4 Medium Sized Eggs
 600 ml Double Cream
 150 g Cooking Chocolate (milk or dark)
1

In a medium sized saucepan add the water, butter, sugar & salt. Bring to the boil.

2

Add the flour & mix in the saucepan with a wooden spoon until the mixture comes together & leaves the sides of the saucepan.

3

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.

4

Pre heat oven to 180ºC, gas mark 6.

5

Using a piping bag with a half inch plain nozzle, fill it with the mixture.

6

On a non stick baking tray, pipe lines of the mixture 20cm long, leaving a 2cm gap between them.

7

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.

8

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.

9

Melt the chocolate.

10

Dip the top of each eclair into the chocolate & allow to set.

11

For that extra bit of luxury, swap the standard Cooking Chocolate (milk or dark) for Belgian Couverture Chocolate.

Belgian Chocolate Eclairs

Ingredients

 10 fl oz Water
 1 pinch Sugar
 Salt
 100 g Butter
 125 g Strong Flour
 4 Medium Sized Eggs
 600 ml Double Cream
 150 g Cooking Chocolate (milk or dark)

Directions

1

In a medium sized saucepan add the water, butter, sugar & salt. Bring to the boil.

2

Add the flour & mix in the saucepan with a wooden spoon until the mixture comes together & leaves the sides of the saucepan.

3

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.

4

Pre heat oven to 180ºC, gas mark 6.

5

Using a piping bag with a half inch plain nozzle, fill it with the mixture.

6

On a non stick baking tray, pipe lines of the mixture 20cm long, leaving a 2cm gap between them.

7

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.

8

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.

9

Melt the chocolate.

10

Dip the top of each eclair into the chocolate & allow to set.

11

For that extra bit of luxury, swap the standard Cooking Chocolate (milk or dark) for Belgian Couverture Chocolate.

Belgian Chocolate Eclairs

Chocolate Eclairs

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