Pastries Dessert Recipes - Chocolate Eclairs Recipe

Ingredients

For the choux pastry

• 65g/1/2 cup plain (all-purpose) flour

• a pinch of salt

• 150ml/2/3 cup water

• 25g/2 tbsp butter

• 1 egg, beaten

For the filing and topping

• 150ml/2/3 up double cream

• 10ml/2 tsp caster sugar

• 15ml/1 tbsp cocoa powder

• 100g/2/3 cup icing sugar

• 20ml/4 tsp cold water

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Method:

1. To make the pastry, sift the flour and salt on to a sheet of greaseproof (waxed) paper.

2. Heat the water and butter in a saucepan until the butter melts. Bring to the boil. Remove from the heat and add the flour all in one go.

3. Beat with a wooden spoon until the mixture is smooth and leaves the sides of the pan clean. Remove from the heat and allow to cool lightly.

4. Beat in the egg a little at a time, beating well after each addition, until smooth and glossy but still holding its shape.

5. Spoon into a piping bag fitted with a large plain tube (tip) and pipe lengths of choux, about 7.5 cm/3 in long, well apart on a greased baking (cookie) sheet.

6. Cook in a preheated oven at 220°C/425°F/gas mark 7 for 15 minutes, then reduce the heat to 180°C/350°F/gas mark 4 and continue cooking for a further 10 minutes until puffy, crisp and golden.

7. Transfer to a wire rack and make a slit in the side of each to allow steam to escape. Leave to cool.

8. To make the filling, whip the cream and sugar until peaking and use to fill the eclairs.

9. Sift together the icing sugar and cocoa and mix with enough of the water to form a smooth paste. Spread over each eclair and leave until set.