Chocolate eclairs

Chocolate eclairs

By
From
More Home Comforts
Makes
8-12
Photographer
Peter Cassidy

The key to making a good chocolate eclair is to fill it properly. Most people cut open the choux pastry to put the filling in, but then when they eat it all the cream squirts out of the side. If you fill it this way, with the holes in the top, when you cover it with the fondant icing the cream won’t escape when you start eating it.

Ingredients

Quantity Ingredient

For the choux pastry

Quantity Ingredient
A pinch salt
1 teaspoon caster sugar
100g cold unsalted butter, diced
150g good-quality strong flour
4 eggs

For the icing

Quantity Ingredient
100g dark chocolate, roughly chopped
150g fondant icing sugar
4 tablespoons cocoa powder
1.2 litres double cream

Method

  1. Preheat the oven to 200°C. Line a baking sheet with silicone paper.
  2. To make the choux pastry, put 250ml of water into a pan with the salt, sugar and butter, and bring to the boil. Add the flour in one go and cook for a few minutes, beating all the time, until the mixture comes away from the sides of the pan cleanly and is smooth. It will sound like bacon frying in a pan when it’s ready!
  3. Tip the mixture out onto a silicone-lined tray and leave to cool in the fridge for 5 minutes. Transfer to a kitchen mixer or large bowl and beat in the eggs, one at a time, then continue to beat until the mixture is rich and smooth.
  4. Spoon the mixture into a piping bag fitted with a large, plain nozzle, then pipe long eclair shapes onto the prepared baking sheet. Smooth out any bumps with the tip of a wet finger, then sprinkle them with a little water.
  5. Bake for 25–30 minutes, until golden-brown and crisp, then remove from the oven and transfer the eclairs from the baking tray to a wire rack to cool.
  6. To make the icing, put the chocolate into a bowl set over a pan of water and simmer until it has melted. Remove from the heat, add the icing sugar and cocoa powder, and beat together. Add 2 tablespoons of hot water from the saucepan and beat until smooth, then add 3–4 tablespoons more water, a little at a time, until you have a smooth, shiny, pourable icing. Put back over the pan of water, off the heat, and keep warm until ready to use.
  7. Whip the double cream until soft peaks form when the whisk is removed, and spoon into a piping bag. Using the end of a clean, ink-free biro, make a hole in the top of the eclair at either end. Carefully insert the nozzle of the piping bag into each of the holes and fill with the cream.
  8. Dip the eclairs into the fondant chocolate to cover the top evenly and leave to set before serving – if you can wait!
Tags:
Home Comforts
British food
classic recipes
indulgent
winter
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again