Chocolate éclairs, one of my childhood favs. Whenever I used to visit my nanny's house, she would always have a pack of frozen éclairs ready for me to feast on, and now I have learnt to bake them I appreciate them even more. This is because choux pastry is not easy! It has a mere six ingredients, however I would say around 33% of the time it doesn't work for me. But do not despair, when it works it is a wonder to behold. I have some stubborn Christmas chocolate still hanging around my house so I am using this as an opportunity to use up some left overs as well.
Ganache ingredients:
75g chocolate
100g double cream
For the filling:
300ml double cream
2 tbsp icing sugar
Method:
Preheat the oven to 220C/ 200C fan assisted and line a baking tray with a non slip sheet (you can get these from Lakeland and I use them so often!).
In a small pan, mix the butter, liquids and pinch of sugar and salt and heat gently until the butter has melted. Add all the flour and then whilst still on the heat beat strongly for a few minutes until the mixture forms a cohesive ball. Take the pan off of the heat and allow to cool for about 10 minutes.
Whisk the two eggs gently, and when cool beat into the choux mix a little at a time. It is very important to beat thoroughly between each addition (I find using a whisk here is best) - it is okay if the mixture separates a little when you add the egg, just keep beating and the thick mixture will come back together. You may not need to use all of the egg here, you are looking for a mixture which is thick, smooth and will hold your whisk upright. If the mixture goes runny at this point then you choux has not been successful and you will make Jonathan Ross like éclairs which are as flat as pancakes after baking.
Prepare a piping bag with a nozzle, or pick up a disposables bag. Fill with the paste and then pipe onto your prepared tray. I made 4 super large éclairs, however you can pipe to whatever size you fancy, leaving a gap between each éclair so they have room to rise.
Bake for 15 minutes at the hotter temperature, then turn the oven down to 180C/ 160C for another 20 minutes. It is essential that the oven isn't opened during the baking as you will risk the rise. When they are done, make a slit in the bottom of each éclair to allow the steam to escape and then cool.
To make the ganache melt thee chocolate in a bain marie, and then add the chocolate. Mix well and dip the tops of each éclair into the ganache to cover - this bit can get a little messy.
When the chocolate has cooled and hardened, whip the cream and icing sugar together until stiff. Slit a couple of holes in the base of each éclair, fill a piping bag with the cream then pipe into the cakes and serve immediately.
These will keep in the fridge for a couple of days, but they are best eaten with a cup of tea to wash down straight away.
Ganache ingredients:
75g chocolate
100g double cream
For the filling:
300ml double cream
2 tbsp icing sugar
Method:
Preheat the oven to 220C/ 200C fan assisted and line a baking tray with a non slip sheet (you can get these from Lakeland and I use them so often!).
In a small pan, mix the butter, liquids and pinch of sugar and salt and heat gently until the butter has melted. Add all the flour and then whilst still on the heat beat strongly for a few minutes until the mixture forms a cohesive ball. Take the pan off of the heat and allow to cool for about 10 minutes.
Whisk the two eggs gently, and when cool beat into the choux mix a little at a time. It is very important to beat thoroughly between each addition (I find using a whisk here is best) - it is okay if the mixture separates a little when you add the egg, just keep beating and the thick mixture will come back together. You may not need to use all of the egg here, you are looking for a mixture which is thick, smooth and will hold your whisk upright. If the mixture goes runny at this point then you choux has not been successful and you will make Jonathan Ross like éclairs which are as flat as pancakes after baking.
Prepare a piping bag with a nozzle, or pick up a disposables bag. Fill with the paste and then pipe onto your prepared tray. I made 4 super large éclairs, however you can pipe to whatever size you fancy, leaving a gap between each éclair so they have room to rise.
Bake for 15 minutes at the hotter temperature, then turn the oven down to 180C/ 160C for another 20 minutes. It is essential that the oven isn't opened during the baking as you will risk the rise. When they are done, make a slit in the bottom of each éclair to allow the steam to escape and then cool.
To make the ganache melt thee chocolate in a bain marie, and then add the chocolate. Mix well and dip the tops of each éclair into the ganache to cover - this bit can get a little messy.
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| Pretty melted chocolate and cream - very yummy! |
These will keep in the fridge for a couple of days, but they are best eaten with a cup of tea to wash down straight away.
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