Make Chocolate Eclairs

Serve these mouthwatering eclairs for dessert, or a special treat. Makes 9 eclairs.

Ingredients

Choux Pastry

  • 200 ml/7 fl oz water
  • 125 grams/4.5 oz butter
  • 1 cup flour
  • 5 eggs
  • A pinch of salt

Pastry Cream

  • 500 ml/18 fl oz cream
  • 250 grams/9 oz sugar

Chocolate Topping

  • 150 grams/5.5 oz cooking chocolate
  • 60 grams/2.25 oz butter

Steps

  1. Place the pan on medium heat. Add the water, then spoon in the butter. Add the salt.
  2. Bring to a boil.
  3. Preheat the oven to {{safesubst:#invoke:convert|convert}}, gas mark 5.
  4. Make the choux dough. Once boiling, add the flour to the water and butter. Stir well with the wooden spoon until it forms a smooth dough, and set aside to cool.
  5. Make the pastry cream. Add the cream and sugar to a bowl, and whisk continuously until the cream starts to form stiff peaks. Cover the bowl with cling film, and cool in fridge
  6. Add the eggs to pastry dough. When the pastry has cooled, add one egg and combine. Continue to add each of the eggs one by one until the pastry is smooth and elastic.
  7. Transfer the dough into the piping bag. Open the piping bag, and spoon in the pastry. Squeeze dough to the bottom of the bag every once in a while to make room for more. When full, close the bag and squeeze dough down.
  8. Pipe the dough. Cover baking tray with grease proof paper, and pipe pastry dough into {{safesubst:#invoke:convert|convert}} by {{safesubst:#invoke:convert|convert}} log shaped cylinders.
  9. Bake. Place pastry dough into center of the oven, and bake for 25-30 minutes.
  10. Make the chocolate sauce. Place pan with water on low heat, and cover the pan with a bowl of chocolate and butter.
  11. Allow it to melt by slowly stirring.
  12. Remove from oven. After removing the pastries from the oven, allow them to cool.
  13. Slice along the length of each of the eclairs with a knife when they are cooled and make a slight opening.
  14. Fill all the eclairs with cream using a spoon.
  15. Decorate with chocolate. With a spoon, dribble the melted chocolate lengthwise over each éclair, and leave it to cool by putting it in the fridge for a few minutes.
  16. Serve.



Tips

  • Fill with whipped dairy cream if desired.
  • You may find it easier to use an electric whisk if you have one.
  • If you like them, you could put strawberries on top.

Things You'll Need

  • 2 medium pans
  • Piping bag with medium nozzle
  • Grease proof paper
  • Whisk
  • Wooden spoon
  • Bowl
  • Cling film
  • Small knife
  • Baking tray

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