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Jumbo chocolate éclair
Jumbo chocolate éclair
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
Create a giant French pastry perfect for a tea party.
Ingredients:
  • 65g butter, chopped
  • 187.50 ml plain flour
  • 3 eggs
  • 505.00 gm thickened cream
  • 6.00 gm icing sugar mixture
  • 150g dark chocolate, chopped
  • Extra 20g butter, chopped
  • 250g strawberries, hulled, thinly sliced
Instructions:
  • Preheat your oven to 220C (200C fan-forced) and line a large baking tray with baking paper.
  • In a saucepan over medium-high heat, combine butter and 3/4 cup of cold water. Bring to a simmer, then let it simmer for 1 minute. Lower the heat to medium and mix in the flour. Stir constantly for 2 minutes until the mixture pulls away from the sides of the pan. Allow it to cool for 5 minutes before using.
  • Add the flour mixture to the bowl of an electric mixer, followed by the eggs one at a time. Beat on low speed until well combined after each addition. Transfer the mixture onto a baking tray, shaping it into an 8cm x 30cm rectangle. Use a spatula to level the top and round the ends.
  • Bake at the current temperature for 10 minutes, then lower the temperature to 200C/180C fan-forced and bake for an additional 30 minutes until the pastry is golden and puffed. Allow it to cool on a wire rack.
  • Beat cream and icing sugar together with an electric mixer until stiff peaks form.
  • Combine the chocolate and butter in a microwave-safe bowl. Microwave on HIGH for 1 to 2 minutes, stirring halfway through until smooth with a metal spoon.
  • Split the éclair in half horizontally, discard any uncooked dough in the center. Place the pastry base on a serving plate, top it with whipped cream and strawberries. Add the pastry top, spread with chocolate mixture, refrigerate for 10 minutes until firm, then serve.

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