The Chocolate Eclairs Recipe These cousins of the profiterole can be easily adapted: try the chocolate orange topping and orange cream filling
Ingredients:
5 tbsp unsalted butter
1 cup all-purpose flour, sifted
3 large eggs
2 cups heavy whipping cream
6oz (150g) good-quality dark chocolate
Method:
1 Preheat the oven to 400°F (200°C). Melt the butter in a pan with 3⁄4 cup cold water, then bring to a boil, remove from the heat, and stir in the flour. Beat with a wooden spoon until well combined.
2 Lightly beat the eggs and add to the flour and butter mixture a little at a time, whisking constantly.
3 Continue whisking until the mixture is smooth and glossy and comes away easily from the sides of the pan. Transfer to the piping bag.
4 Pipe 4in (10cm) lengths of the mixture on to 2 baking sheets lined with parchment paper, cutting the end of the length of pastry from the bag with a wet knife. You should have around 30 in all.
5 Bake for 20–25 minutes or until golden brown, then remove from the oven and make a slit down the side of each. Return to the oven for 5 minutes for the insides to cook through. Then remove and leave to cool.
6 Put the cream in a mixing bowl and whisk until soft peaks form. Spoon or pipe into each éclair. Break the chocolate into pieces and place in a heatproof bowl.
7 Sit the bowl over a pan of simmering water (making sure the bowl does not touch the water) and stir until the chocolate is melted and smooth. Spoon over the éclairs and serve.
8 PREPARE AHEAD The unfilled éclairs will keep in an airtight container for 2 days.
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| Chocolate Eclairs |