Chocolate Eclairs

 

INGREDIENTS

70 grams butter

1 cup water (250 ml)

¼ teaspoon vanilla extract

1 cup plain flour (sifted) (125 grams)

2 eggs (whisked)

1 additional egg yolk Cream Filling

300 ml thickened cream (a little extra if I prefer more cream)

1 tablespoon icing sugar Chocolate Icing

⅓ cup dark chocolate chips (or milk chocolate if preferred)

⅓ cup thickened cream

DIRECTIONS

Preheat the oven to moderately hot (190 degrees Celsius, fan-forced).

In a saucepan, I’ll heat water and butter until the butter melts, and the mixture begins to boil. I’ll remove it from heat.

I’ll stir in sifted flour (adding flour all at once) and mix briskly using a wooden spoon. Returning to heat for 30 seconds, I’ll continuously stir. Removing from heat, I’ll stir in vanilla extract.

I’ll transfer the mixture to a bowl and let it cool for 10 minutes.

I’ll beat in the egg yolk and then each egg, one at a time until combined. I can use a wooden spoon or the slowest speed on a stand mixer.

Using a 2cm piping nozzle (ideally open star shape) and piping bag, I’ll pipe 6 x 13 cm long eclairs onto baking trays lined with baking paper. Making each end of the eclairs a little fuller, I’ll use a knife or kitchen scissors to finish piping each eclair.

I’ll bake for 25 minutes. Removing from the oven (leaving the oven on), I’ll allow them to cool for 10 minutes.

Cut eclairs in half horizontally with a bread knife, leaving one long edge intact. Return to the oven for 3 minutes, then let them cool on a rack.

Whip thickened cream and icing sugar until stiff peaks form.

Fill each eclair with cream using a 2cm piping nozzle, creating a wave pattern down the length. Place in the fridge.

Place chocolate chips in a bowl. Heat cream in a saucepan until boiling.

Pour heated cream over chocolate chips, stir, and let sit for a few minutes. Stir until combined.

Pour the chocolate topping onto a tray or plate.

Dip the top of each eclair into the glaze, let excess drip off for 30 seconds, then invert and place back on the tray.

Fill any gaps in the glaze with a teaspoon. Ref

rigerate to set and store