Ingredients (makes about 10 eclairs):
- 25g butter
- 40g plain flour
- 1 egg
- 170ml of double cream
- 70g of dark chocolate – broken into pieces
Pre-heat the oven to 200 degrees C while you prepare the mixture for the eclairs.
Melt the butter in a pan and add the water then bring to the boil and remove from the heat soon after. Stir in the flour and beat with a wooden spoon until well mixed together. Lightly whisk the egg and add it to the butter, water and flour mixture a little at a time, whisking constantly. When the mixture is smooth and doesn’t stick to the sides, transfer it to a piping bag.
Pipe out 5cm lengths of the mixture onto a baking tray lined with baking paper. Don’t worry about them being perfect, they’ll taste just as good even if they’re wonky! 🙂 Bake them in the oven for 20 minutes until they become golden coloured then remove them and make a slice down each one. Return them to the oven for up to a further 5 minutes, making sure that they don’t over cook. Remove them and allow them to fully cool.
While the eclairs are cooling, you can make the filling and melt the chocolate topping. Whisk the cream until soft peaks form and either spoon of pipe the cream into each of the eclairs. To melt the chocolate, place the pieces into a bowl sat over a pan of simmering water and stir until completely melted. Spoon the chocolate over the eclairs and allow it to cool and solidify.
Enjoy the eclairs once the chocolate has set, or before if you can’t resist! 🙂
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