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Chocolate eclairs
Chocolate eclairs
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Prep Time:
200 minutes
Cook Time:
60 minutes
Total Time:
260 minutes
Mastering choux pastry leads to irresistible cream-filled chocolate eclairs.
Ingredients:
  • 300ml thickened cream
  • 4.40 gm vanilla extract
  • 5.00 gm caster sugar
  • 100g dark chocolate melts
  • 15g butter
  • 60g butter, chopped
  • 165.00 ml plain flour
  • 3 eggs, lightly beaten
Instructions:
  • Preheat your oven to a toasty 220°C/200°C fan-forced and prepare 2 large baking trays with a snug layer of baking paper.
  • In a saucepan over medium heat, mingle butter and 2/3 cup of cold water until butter melts and mixture barely simmers, around 3 to 4 minutes.
  • Lower the heat and add the flour. Cook while stirring for 2 to 3 minutes until the mixture pulls away from the pan and forms a ball. Allow it to cool for 5 minutes.
  • Set aside 2 teaspoons of egg. Slowly mix in the rest of the egg with a wooden spoon until fully combined and a shiny dough forms (the dough should easily drop from the spoon).
  • Transfer the dough into a piping bag equipped with a 1cm plain nozzle. Pipe 12cm long logs, spaced 6cm apart, onto the prepared trays. Lastly, brush the logs with the reserved egg wash.
  • Bake 1 tray of eclairs at high heat for a brief 5 minutes until lightly set. Lower the temperature and continue baking for 8 to 10 minutes until beautifully golden and puffed. Gently slice the eclairs in half horizontally with a small knife. Place the cut pieces back in the oven, facing up, for 5 minutes to ensure the centers are perfectly dried out. Let them cool on the tray before increasing the oven temperature for the next batch. Keep creating these delicious treats!
  • In a clean electric mixer bowl, whip together cream, vanilla, and sugar until stiff peaks form. In a microwave-safe bowl, combine chocolate and butter. Microwave on medium-high (75%) power for 1 to 2 minutes, stirring every 30 seconds, until smooth.
  • Transfer the cream into a piping bag with a 1cm fluted nozzle. Evenly pipe the cream over the eclair bases. Spread the tops with the chocolate mixture and assemble them over the cream. Chill in the refrigerator for 20 minutes or until the chocolate sets. Serve and enjoy!

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