Devilishly Decadant Chocolate Eclairs
By: Catherine Gregory
Published: Saturday, October 29, 2016 - 6:47am

Ingredients




For the Choux pastry
60g/2 1/2 oz plain flour
50g/ 2 oz unsalted butter
150ml/ 1/4 pint of water
2 medium eggs beaten
For the filling and icing
300ml/ 1/2 pint double cream
2 tsp icing sugar
1/2 to 1 tsp vanilla essence (depending on how strong you prefer the vanilla flavour)
150g of dark chocolate (I prefer it not as dark so used 75 dark chocolate and 75g milk chocolate
15g 1/2 oz unsalted butter

Preparation

1 Preheat the oven to 200c, 400f, gas mark 6 and lightly grease a large baking tray 2 Add the 50g of butter and water to a pan and heat gently until the butter melts. Bring to the boil and remove from the heat 3 Tip in the sifted flour and beat until the mixture forms a ball and comes away from the side of the pan then leave to cool for 2 minutes 4 Gradually beat the eggs a bit at a time into the dough.  I use my Kitchen aid with the paddle beater on it but you can mix by hand too.  Mix until the dough is smooth and glossy 5 Put the pastry into a large piping bag fitted with a large round 1cm nozzle or you can try freehand by cutting off the edge of the piping bag to the 1cm 6 Pipe 12 – 14 7cm/3in fingers leaving a couple of inches space between each one as they will expand when baking.   You can also make profiteroles if you prefer round shapes.   As I was trying freehand I made around 10.   The ends where you get that flick, just dab your finger into some water and gently tap the edges down so you get a smoother finish.  Sprinkle the baking tray and eclairs with a little water which will help them steam for a crisper finish 7 Add to the preheated oven and bake for 30 to 35 minutes until well risen and crisp.  Remove from the oven and make a slit down the side of each eclair and add back to the oven for 3 minutes to allow them to dry out then transfer to a wire rack and leave to cool 8 Whip together the cream, icing sugar and vanilla essence until the mixture begins to just hold it’s shape the pipe or spoon cream into the eclairs until each one puffs out a little 9 For the icing melt the chocolate in a heat proof bowl over a pan of simmering water (or 10 second bursts in the microwave) then stir in the butter until smooth 10 Dip the eclairs into the chocolate mix or drizzle over with a spoon and leave to set.  Will keep in the fridge in an airtight container for around 3 days

About

Choux pastry filled with a sweet vanilla cream and topped with a rich chocolate icing