Chocolate éclairs
This naughty treat is easier than you think it is to make, so why not indulge? We won’t tell anyone!
Makes: 16
Ingredients:
- 15g butter
- 100g dark chocolate
- 300ml thickened cream
- 1 teaspoon caster sugar
- 1 teaspoon vanilla extract
Choux pastry
- 2 eggs, lightly beaten, reserving some to brush on pastry
- 60g butter
- 2/3 cup plain flour
Method:
1. Preheat oven to 220°C.
2. First make the basic choux pastry by adding butter and 2/3 cup cold water to a saucepan over medium heat. Cook until butter has melted and mixture starts to boil.
3. Reduce heat to low. Add flour and cook, stirring, until mixture forms a ball. Cool for 5 minutes. Add beaten eggs and stir, using a wooden spoon, until well-combined and the dough is glossy.
4. Spoon dough into piping bag with 1cm plain nozzle. Pipe 10cm logs onto lined baking trays around 6cm apart. Brush with reserved egg.
5. Bake éclairs for 5 minutes. Reduce heat to 180°C and bake for another 10 minutes or until puffed and golden. Take out of oven. Use a sharp knife and slice éclairs horizontally. Arrange éclairs cut-side up and return to oven to bake for 5 minutes. Set aside to cool.
6. Meanwhile, beat cream, vanilla and sugar together. Place chocolate and butter in a bowl and microwave for 1 to 2 minutes or until smooth.
7. Spoon cream into piping bag with fluted nozzle and pipe cream onto éclair bases. Dip éclair top into chocolate glaze and place over cream. Refrigerate for 15 minutes or until chocolate has set.
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