Wednesday, 30 January 2013

Chocolate eclairs

I have previously made profiteroles, but I wanted to try making eclairs, as the recipe I used for the profiteroles was a success. The method to make eclairs is very similar. For the recipe to make profiteroles, please click the link below:

http://www.nosaibasfood.com/2012/12/profiteroles-with-cream-filling.html



  • Skill level: medium
  • Makes: Roughly 20-25 eclairs
  • Prep time: 20 mins
  • Baking time: 20 mins
What you will need:

For the eclairs pastry

200ml cold water
4 tsp caster sugar
85g unsalted butter
115g plain flour
pinch of salt
3 eggs

For the filling

600ml double cream (I used dream topping sachets instead)
1/2 tsp vanilla extract

For the chocolate topping

50g dark chocolate, chopped
1 tsp butter
2 tbsp water
85g icing sugar

How to make:

1) To make the eclairs pastry (also known as choux pastry), place the water, sugar and butter in a saucepan and heat on a gentle heat until the butter has melted. Then turn up the heat and quickly add the flour and salt in one go, beating vigorously with a wooden spoon for 30 seconds

2) Remove off the heat and continue beating vigorously until a smooth paste is formed and the mixture comes away from the sides of the pan. Transfer to a bowl and leave to cool for 10 minutes

3) Beat in the eggs, one at a time, until the mixture is smooth and glossy (make make your arm ache, but persist)

4) Lightly grease a baking sheet, and place the mixture into a pipping bag (or disposable bag) with a large slit. Pipe the mixture onto the sheet, making around 5cm long eclairs and a few cm apart from one another

5) Rub the edges of each eclair with cold water to smoothen it out

6) Place a roasting tin at the bottom shelf of the oven, and heat the oven to 200 degrees Celsius. Place the baking trays in the oven, and before closing the oven door, pour half a cup of cold water into the roasting tin, then quickly shut the oven door (this helps make the pastry rise better). Bake for 20 mins or until golden brown

7) Make a slight slit with a sharp knife on the edge of the eclair, and place on a wire rack to cool completely

8) Meanwhile whip the cream and vanilla extract together to make the filling, then place in the fridge to go cold

9) Once the eclairs are cold, continue the slit down to the other edge, and fill them with cream. Place in the fridge to set

10) Meanwhile make the chocolate topping, add the chocolate, butter and water in the microwave for a few mins, stirring every 30 seconds, until the chocolate has melted. Mix in the icing sugar a little at a time. Dip each eclair into the chocolate, or use a palette knife to smooth the icing over each eclair, then set aside until set before serving





MashAllah they turned out lovely! If you don't like things too sweet, decrease the icing sugar in the chocolate topping, other than that, enjoyyyyy :)

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