Chocolate Eclairs

Authorbenazer

Yields1 Serving

 50 g unsalted butter,cut into small pieces
 125 ml water
 75 g plain flour
 3 eggs
 FOR THE CREAM
 2 eggs
 1 egg yolk
 125 g caster sugar
 2 tbsp cocoa powder
 170 ml milk
 230 ml whipping cream
 FOR THE COATING
 200 g milk chocolate
Chocolate Eclairs

1

Preheat oven 200C, Gas 6 and line two baking sheets with baking paper.
Put the butter and water together in a small pan, and ensure you have your other ingredient measured and ready to hand.
Also, prepare a piping bag with a 1cm plain round piping nozzle.
Heat the water and butter to boiling point, and then remove from the heat and add the flour and beat it together to create a smooth paste.
then put the pan back over a medium heat and cook for a minute or two, stirring until the paste.
Then take the mixture back off the heat.
Next, you need a beat in the egg one by one. this is most easily done in a free-standing mixer fitted with the beater attachment, but it can be done by hand with plenty of elbow grease.
Fill your piping bag on the lined baking sheet, approximately 10cm long and spaced well apart.
Bake the eclair shells for 35 minutes, and then take the tray out and allow them to cool
completely
To make the chocolate cream, 2 eggs, 1 egg yolk, 125g caster sugar and 2 tablespoons of cocoa powder in a small pan whisk them together off the heat until smooth,
Then pour in the 170ml milk and 230ml cream and place over a low heat.
Cook, stirring continuously until the cream is well thickened.and put into the fridge to cool down.
Dip the top of each filled eclair into the malted milk chocolate.
When you have completed all your eclairs place them in the fridge for the chocolate to firm up.
 

Chocolate Eclairs

Ingredients

 50 g unsalted butter,cut into small pieces
 125 ml water
 75 g plain flour
 3 eggs
 FOR THE CREAM
 2 eggs
 1 egg yolk
 125 g caster sugar
 2 tbsp cocoa powder
 170 ml milk
 230 ml whipping cream
 FOR THE COATING
 200 g milk chocolate
Chocolate Eclairs

Directions

1

Preheat oven 200C, Gas 6 and line two baking sheets with baking paper.
Put the butter and water together in a small pan, and ensure you have your other ingredient measured and ready to hand.
Also, prepare a piping bag with a 1cm plain round piping nozzle.
Heat the water and butter to boiling point, and then remove from the heat and add the flour and beat it together to create a smooth paste.
then put the pan back over a medium heat and cook for a minute or two, stirring until the paste.
Then take the mixture back off the heat.
Next, you need a beat in the egg one by one. this is most easily done in a free-standing mixer fitted with the beater attachment, but it can be done by hand with plenty of elbow grease.
Fill your piping bag on the lined baking sheet, approximately 10cm long and spaced well apart.
Bake the eclair shells for 35 minutes, and then take the tray out and allow them to cool
completely
To make the chocolate cream, 2 eggs, 1 egg yolk, 125g caster sugar and 2 tablespoons of cocoa powder in a small pan whisk them together off the heat until smooth,
Then pour in the 170ml milk and 230ml cream and place over a low heat.
Cook, stirring continuously until the cream is well thickened.and put into the fridge to cool down.
Dip the top of each filled eclair into the malted milk chocolate.
When you have completed all your eclairs place them in the fridge for the chocolate to firm up.
 

Chocolate Eclairs

Chocolate Eclairs

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