Chocolate Eclairs

Recipe by
Total Time:
2-4 hours
Serves:8
Rated : 4 Stars
4
Nutrition facts:

240 calories, 9 grams fat

Technique: Bake Recipe
Difficulty: Hard

Take a look at more Dessert Recipes. You may also want to try Healthy Cream Caramel with Fresh Fruit, Best Grilled Fruits with Lime Cheese, Easy Honeyed Apples

Rate This Recipe
4

Ingredients

  • For choux pastry (pie-dough): 150 ml / 1.5 pint / 2/3 cup - water
  • 60 g / 2 oz / 1.5 cups - butter, cut into small pieces
  • 90 g / 3 oz / 1.5 cups - strong plain (all purpose) flour, sieved (strained)
  • 2 - eggs
  • For pastry cream: 2 - eggs, lightly beaten
  • 50 g / 1.5 oz / 4 tbsp - caster (superfine) Sugar
  • 2 tbsp - Corn flour (corn starch)
  • 300 ml / 1.5 pint / 1.5 cups - Milk
  • 1.5 tsp - vanilla flavoring (extract)
  • For icing: 25 g / 1 oz / 2 tbsp - Butter
  • 1 tbsp - Milk
  • 1 tbsp - cocoa powder
  • 100 g / 3.5 oz / 1.5 cups - icing (confectioners) Sugar
  • a little white chocolate, melted

How to Make Chocolate Eclairs

  • Lightly grease a baking tray (cookie sheet).
  • Place water in a saucepan. Add the butter and heat gently until the butter melts. Bring to a rolling boil, then remove the pan from the heat.
  • Add the flour at one go, beating well until the mixture leaves the sides of the pan and forms a ball.
  • Leave to cool slightly, then gradually beat the eggs to form a smooth, glossy mixture.
  • Spoon into a large piping bag fitted with a 1 cm / 1.5 inch plain nozzle (tip).
  • Sprinkle the tray (sheet) with a little water.
  • Pipe eclairs 7.5 cm / 3 inches long, spaced well apart.
  • Bake in a pre-heated oven at 200 degrees C (gas mark 6) for 30-35 minutes or until crisp and golden.
  • Make a small slit in each eclair to let the steam escape; cool on a rack.
  • To make the pastry cream, whisk the eggs and sugar until thick and creamy, then fold in the corn flour (corn starch).
  • Heat the milk until almost boiling and pour onto the eggs, whisking.
  • Transfer to the pan and cook over low heat, stirring until thick. Remove the pan from the heat and stir in the flavouring (extract).
  • Cover with baking parchment and cool.
  • To make the icing, melt the butter with the milk in a pan, remove from the heat and stir in the cocoa and sugar.
  • Split the eclairs lengthways and pipe in the pastry cream.
  • Spread the icing over the white chocolate, swirl in and leave to set.