Ingredients
Serves: 4
For the pastry
- 75ml milk
- 75 ml water
- 70g butter
- 85g flour
- 3 eggs whisked
For the filling
- 300ml cream (full fat)
- dash of vanilla extract
- 30g icing sugar
- For the chocolate glaze
- 200ml cream
- 40g butter
- 150g dark chocolate, broken into small piece
Method
For the pastry
- Preheat the oven to 190ºc
Heat water, milk and butter in a pot. Once it comes to the boil remove from the heat and then tip the flour in all in one go, beat the flour into the liquid.
- Return the pot to the heat and cook while beating, you want to do this for at least one minute, this will cook the flour. When it is ready the paste should have formed a ball, it should be shiny and comes easily off from the sides of the pot.
- Remove this from the heat and add to a bowl. Add in about 1/3 of the egg. Beat this vigorously until the egg has been incorporated, add the next 1/3 of egg and repeat. You may not need all the egg so on the last 1/3 hold back a little.
- Mix it and see where you are with it, if it doesn't seem too runny add in the last bit (sometimes it will take and sometimes it won’t) the mixture should be glossy and fall slowly off a wooden spoon.
- Put this in a piping bag with a large star nozzle. Pipe them into small log shapes (about four inches each) on to a baking sheet leaving plenty of space between each one.
- Place in the oven and do not open the oven for about 20 minutes.
- Remove once they are baked, place on a wire rack and allow them to cool.
For the filling
- Whip the cream to stiff peaks, add in the vanilla and stir in the icing sugar. Place this in a piping bag with a small nozzle.
For the glaze
- Add the cream and butter to a pot. Bring to a boil and pour this over the chocolate, stir this until it is smooth. Keep this mixture warm.
To assemble
- Turn each éclair upside down and pierce each end with a small knife. Pipe the filling inside each one. · Carefully dip the top of each eclair in the warm chocolate glaze.
- Place on a wire rack to cool.
Disclaimer: The copyright of this article belongs to the original author. Reposting this article is solely for the purpose of information dissemination and does not constitute any investment advice. If there is any infringement, please contact us immediately. We will make corrections or deletions as necessary. Thank you.
