Ingredients
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For a choux
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60g ButterDiced
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150ml Water1/4 pint
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75g Plain flourSifted
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pinch SaltIf preferred
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2 EggsBeaten
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For the filling
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300ml Whipping cream
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OR - creme patisserie
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4 Egg yolks
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60g Caster sugar
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25g Plain flour
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2 tsp Cornflour
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280ml Milk
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For the chocolate icing
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50g Plain chocolate40% coco
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15g Butter
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2 tbsp Water
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75G Icing sugarSifted
Directions
These gorgeous choux pastries are piped in an oblong shape and filled with either a fresh cream or a set cream like creme patisserie cream and topped with silky chocolate icing, they are wonderfully crisp on the outside and hollow and soft in the centre.
These chocolate pastry delights are just the thing to impress anybody in taste, look and skill. If you can knock these out the park you can just about achieve any technical recipe.
I use the recipe from a book called Mary Berry’s complete cook book, which is a very easy to follow and includes everything you need to do to create these luxury dessert.
I now have a tray that is really useful, it helps me get the perfect shape.
Steps
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1
Done
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To make the creme patisserieBeat the egg yolks and sugar for a minutes until pale and slightly thickened, whisk in the flour. Then heat the milk in a saucepan until it starts to boil, whisk the milk into the egg mix ( never the other way round always put hot mixture to cold rather than cold to hot otherwise in this case it will scramble the eggs.) |
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2
Done
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Put the whole lot back into the pan, stirring all the time until thick and boiling. Take the pan off the heat, cover with baking parchment to stop a skin forming. Place in a cool place to allow the temperature to come right down. Then put in the fridge. |
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3
Done
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To make theCut the butter into cubes and put into a heavy saucepan along with the water and heat until the butter melts. Bring to the boil |
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4
Done
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Remove from the heat and the sifted flour and a pinch of salt, if preferred. Stir vigorously until the mixture forms a soft ball. |
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5
Done
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Leave to cool slightly, then gradually add your lightly beaten eggs, beating well between each addition, to form a smooth, shiny paste. |
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6
Done
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Spoon the mixture into a large piping bag fitted with a 1cm plain nozzle. Pipe on to the prepared baking trays into éclair shapes, about 13-15cm long, leaving room between each one to allow them to spread. |
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7
Done
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Bake in the preheated oven for 10mins then reduce the heat to 190c and bake for a further 20mins, until risen and a deep golden brown colour all over. Remove them from the oven and transfer them onto a cooling rack, cut a slit down the side of each one allowing steam to escape. Leave to cool fully on the cooling rack. |
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8
Done
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Either whip your cream with an electric whisk until its firm enough to pipe, fill your éclairs using the slit down the side of each one. Or get your creme patisserie out the fridge, remove the parchment from the top and put into a piping bag, fill your éclairs using the slit down the side of each one. |
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9
Done
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To make the chocolate icingBreak the chocolate into pieces and put into a bowl set over a pan of hot water, making sure the base of the bowl doesn't touch the water. Add the butter and water to the chocolate and place the pan over a low heat until the chocolate and butter have melted, stirring occasionally. |
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10
Done
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Remove from the heat and add the sifted icing sugar, beating well until smooth. Spoon and spread the icing over the top of each éclair and leave to set. |
