Desserts

Chocolate Eclairs Recipe

November 18, 2013

I have had a rough few weeks and although I am still working on my waistline sometimes only a sweet treat can make everything seem ok again. Plus if you combine my small sporadic meals with not having time to eat during the day an éclair for breakfast surely can’t hurt. This post is short and sweet, this recipe isn’t the easiest but it definitely delicious and just in case you were wondering éclairs and profiteroles are essentially the same thing except éclairs have a long shape while profiteroles are smaller and round.

Chocolate Eclairs

Chocolate Eclairs

 

Start by making the choux pastry. Heat the water and butter in a saucepan and bring to a gentle boil before mixing in the flour, sugar and salt until the mixture is smooth and doughy and starts to come away from the side of the pan easily. Continue to cook for 2-3 minutes.

Making choux pastry

Remove from the heat and pour the beaten eggs into the pan a little at a time and whisking with electric whisk into all of the eggs are incorporated. The dough should look glossy and ‘elasticy’ – put to one side.

Making choux pastry for eclairs

Making choux pastry for eclairs

Once cooled slightly, spoon into a piping bag and using a thick nozzle pipe lines about 10cm long onto a non-stick baking sheet or greaseproof paper. Put a baking tin at the bottom of the oven, once it is hot add half a cup of water before closing the door quickly allowing the éclairs to bake for 20 minutes, or until golden-brown. Then remove, make a hole in the end of each one using a skewer (to let steam escape) and pop back into for another couple of minutes to crisp up. Remove and cool on a rack.

Raw eclairs

Raw éclairs

Once your eclairs have cooled, take the double cream and whip until stiff peaks form, then sift in the icing sugar icing 50g of your icing sugar and fold in the vanilla essence. Using a piping bag and a small nozzle, pipe cream into each éclair using the hole you made earlier ensuring that each is full of cream. Refrigerate.

Baked éclairs

Baked éclairs

Baked éclairs

Baked éclairs

 Then mix your chocolate and two tablespoons of water in a large saucepan (large enough to dip the eclairs in lengthways) and heat until the chocolate has melted. Then sift in the remaining icing sugar and mix well into it is smooth and thick.

Finally, take each éclair and dip the top of each, flat, into the chocolate to cover the top third. Refrigerate for 30 minutes before serving.

Chocolate éclairs

Chocolate éclairs

Chocolate éclairs

Chocolate éclairs

Live, Love, Eat!

April x

Chocolate Éclairs
Yields 10
One of my favourite desserts.
Print
Prep Time
25 min
Cook Time
40 min
Total Time
1 hr 5 min
Prep Time
25 min
Cook Time
40 min
Total Time
1 hr 5 min
Ingredients
  1. 250 ml water
  2. 115 g unsalted butter
  3. 200 g plain flour
  4. 1 teaspoon caster sugar
  5. Pinch of sea salt
  6. 4 free-range eggs, beaten
  7. 50 g chocolate, broken into pieces
  8. 150 g icing sugar
  9. 1 teaspoon vanilla essence
  10. 450 ml double cream
Instructions
  1. Preheat oven to 400°F
  2. Start by making the choux pastry. Heat the water and butter in a saucepan and bring to a gentle boil before mixing in the flour, sugar and salt until the mixture is smooth and doughy and starts to come away from the side of the pan easily. Continue to cook for 2-3 minutes.
  3. Remove from the heat and pour the beaten eggs into the pan a little at a time and whisking with electric whisk into all of the eggs are incorporated. The dough should look glossy and ‘elasticy’ – put to one side.
  4. Once cooled slightly, spoon into a piping bag and using a thick nozzle pipe lines about 10cm long onto a non-stick baking sheet or greaseproof paper. Put a baking tin at the bottom of the oven, once it is hot add half a cup of water before closing the door quickly allowing the éclairs to bake for 20 minutes, or until golden-brown. Then remove, make a hole in the end of each one using a skewer (to let steam escape) and pop back into for another couple of minutes to crisp up. Remove and cool on a rack.
  5. Once your eclairs have cooled, take the double cream and whip until stiff peaks form, then sift in the icing sugar icing 50g of your icing sugar and fold in the vanilla essence. Using a piping bag and a small nozzle, pipe cream into each éclair using the hole you made earlier ensuring that each is full of cream. Refrigerate.
  6. Then mix your chocolate and two tablespoons of water in a large saucepan (large enough to dip the eclairs in lengthways) and heat until the chocolate has melted. Then sift in the remaining icing sugar and mix well into it is smooth and thick.
  7. Finally, take each éclair and dip the top of each, flat, into the chocolate to cover the top third. Refrigerate for 30 minutes before serving.
Notes
  1. You can easily modify this recipe to make profiteroles if you wish. Just make small round pastry and follow the same instructions with less cooking time.
The Yummy Truth http://www.theyummytruth.com/

You Might Also Like

No Comments

Please let me know what you think!

%d bloggers like this: