HOW TO MAKE CHOCOLATE ÉCLAIRS (makes 16 to 20)
We’re not ones to say no to a tea-time treat, and there are few things as wonderful as home-baked goods. Be the ‘hostess with the mostess’ at your next tea party, thanks to this step-by-step guide to making these delicious chocolate éclairs.
You will need:
For the choux pastry
- 1 cup (250ml) water
- ½ cup (125ml) butter
- 1 cup (250ml) flour
- Pinch of salt
- 3 large eggs
For the éclair filling
- 1 cup (250ml) cream
- 1/2 tsp (2.5ml) vanilla essence
- 1 tbsp (15ml) castor sugar
- 100g dark chocolate
Time to make those delicious Chocolate Eclairs!
1.Preheat the oven to 220°C. Place the water and butter into a small saucepan and heat slowly until butter has melted.
2. Increase heat, and as soon as it starts to boil, remove from the stove and add flour and salt. Beat vigorously until mixture forms a roux and comes away from the sides of the pot. Allow to cool for a few minutes.
3. Place into a bowl and add eggs, one at a time, beating thoroughly after each addition. Mixture should be smooth, thick and glossy.
4. Drop teaspoons full of choux pastry onto a greased baking tray, 5cm apart from each other.
5. Bake in oven for about 15 minutes or until they have risen and are golden brown. Remove from oven and make a slight incision in each one, returning it to the oven at a reduced temperature of 180°C, for a few minutes until they have cooked inside and are hollow. Remove from oven and allow to cool completely.
6. Whisk cream and vanilla together until soft peaks form, then add sugar and continue to whisk until stiff. Slice eclairs in half lengthways and fill with cream.
7. Melt chocolate over a double boiler or for 30 seconds in a microwave, drizzle over eclairs and serve immediately.
Enjoy! Thanks to Source Food for the recipe and step-by-step guide.