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Chocolate eclairs with custard cream
Chocolate eclairs with custard cream
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Indulgent eclairs with creamy custard filling and decadent dark chocolate drizzle - a dessert delight!
Ingredients:
  • 60ml (1/4 cup) milk
  • 60ml (1/4 cup) water
  • 50g butter, chopped
  • 75g (1/2 cup) plain flour
  • 2 eggs, lightly whisked
  • 100g dark chocolate melts, melted
  • 20.00 gm custard powder
  • 40.00 gm caster sugar
  • 250ml (1 cup) milk
Instructions:
  • Preheat the oven to 220°C and line a baking tray with non-stick baking paper. In a medium non-stick saucepan over medium heat, combine milk, water, and butter. Cook and stir for 5 minutes until the butter melts and the mixture boils. Remove from heat. Stir in the flour until a ball forms and pulls away from the pan's sides. Press the mixture into the pan's base and let it cool for 10 minutes.
  • Pour mixture into a medium bowl. Using an electric beater, gradually add eggs one at a time, beating well after each addition until the mixture is thick and glossy. Fill a clean piping bag fitted with a 2cm plain nozzle with the mixture. Pipe 10 thick, 10cm long lines, about 4cm apart, on the lined tray. Bake in a preheated oven for 20 minutes until puffed and golden. Make a cut on the side of each eclair, then bake for an additional 10 minutes. Turn off the oven and let the eclairs cool inside until needed.
  • In a small saucepan over low heat, mix custard powder and sugar, then slowly whisk in milk. Cook for 2 minutes until thickened, stirring with a wooden spoon. Transfer to a large heatproof bowl, cover with plastic wrap, and chill in the fridge for 30 minutes. Beat the chilled custard until smooth with an electric beater. Gradually add cream, beating until soft peaks form. Fill a piping bag fitted with a 2cm plain nozzle with the custard cream.
  • 1. Slice each eclair lengthwise without cutting through completely. Remove any soft pastry inside. Fill each eclair with custard cream. Spread melted chocolate evenly on top of each eclair. Chill in the fridge for 10 minutes, or until the chocolate sets.

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