Chocolate Eclairs
(recipe adapted from here)
Makes twelve
300ml/1-1/4 cups double (heavy cream)
10ml/2 tsp icing sugar, sifted
1/4 tsp vanilla essence
115gm/4oz plain semi-sweet chocolate
2 tbsp water
2 tbsp butter
For the pastry
65gm/9 tbsp plain (all-purpose) flour
pinch of salt
50gm/1/4 cup butter, diced
150ml/2/3 cup water
2 eggs, lightly beaten
- Preheat the oven to 200C/400F/Gas 6 (I preheat at 180C). Grease a large baking sheet and line with baking parchment. To make the pastry, sift the flour and salt on to a small sheet of baking parchment. Heat the butter and water in a pan very gently until the butter melts.
- Increase the heat and bring to a rolling boil. Remove the pan from the heat and immediately tip in all the flour. Beat vigorously with a wooden spoon until the flour is mixed into the liquid.
- Return the pan to a low heat, then beat the mixture until it leaves the sides of the pan and forms a ball. Set the pan aside and allow to cool for 2-3 minutes.
- Add the beaten eggs, a little at a time, beating well after each addition, until you have a smooth, shiny paste, which is thick enough to hold its shape.
- Spoon the choux pastry into a piping (pastry) bag fitted with a 2.5cm/1in plain nozzle. Pipe 10cm/4in lengths on to the prepared baking sheet. Use a wet knife to cut off the pastry at the nozzle.
- Bake for 25-30 minutes, or until the pastries are well risen and golden brown. Remove from the oven and make a neat slit along the side of each to release the steam. Lower the oven temperature to 180C/350F/Gas 4 and bake for a further 5 minutes. Cool on a wire rack.
- To make the filling, whip the cream with the icing sugar and vanilla essence until it just holds its shape. Spoon into a piping bag fitted with a 1cm/1/2in plain nozzle and use to fill the eclairs.
- Place the chocolate and water in a small bowl set over a pan of hot water. Melt, stirring until smooth. Remove from the heat and gradually stir in the butter.
- Carefully dip the top of each eclair in the melted chocolate, then place on a wire rack. Leave in a cool place until the chocolate is set. The eclairs are best served within 2 hours of being made, but they can be stored in the refrigerator for up to 24 hours.
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