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Chocolate Eclairs
Ingredients
| For the pastry: | |
| 160 ml | milk |
| 160 ml | water |
| 120 g | unsalted butter |
| 115 g | plain flour |
| 5 large | eggs |
| 2 tsp | granulated sugar |
| 1 pinch(es) | salt |
| For the Filling: | |
| 175 g | unsweetened baking chocolate, roughly chopped |
| 240 ml | milk |
| 4 large | eggs, yolks only |
| 110 g | granulated sugar |
| 55 g | plain flour |
| For the Icing: | |
| 150 g | unsweetened chocolate |
| 60 g | unsalted butter |
| 60 ml | water |
Method
Preparation time: ca. 1 hr / Grade of difficulty: tricky / Calories per portion: n/a
Makes approximately 20 eclairs.
To make the dough: Preheat oven to Gas Mark 7, 425°F, 220°C.
Mix water, milk, butter, sugar and salt in a saucepan and bring to the boil. With the butter completely melted, remove the pan from the heat and slowly add flour, stirring constantly. return pan to heat and continue to work it with a wooden spoon. Continue to stir and knead with the spoon until the dough dries out and no longer sticks to the pan.
Remove from heat, and add eggs one at a time, stirring energetically to incorporate.
Fill a large piping bag with the batter. Butter a baking sheet and squeeze out eclairs about 2½-3 inches long, approx 6-7.5cm. Space them out quite well as they will expand quite dramatically during baking.
Bake for 10 minutes and then reduce temperature to Gas Mark 5, 375F, 190C and bake for another 10-12 minutes with the oven door open.
To prepare the filling: Melt chocolate in a saucepan and bring to a light boil. Remove from heat.
Whisk yolks and sugar in a bowl until pale. Add the flour while stirring. Slowly add chocolate and milk, stirring until well mixed. Return to the pan and bring back to a light boil, stirring continuously, until the mixture thickens and becomes smooth. Allow to cool.
When the filling and eclairs have cooled, you can start to fill them.
Make a slit lengthwise down one side and stuff with the filling, either using a small spoon or piping bag.
Set aside.
To make the icing: Melt the chocolate with the water in a small pan over a low heat. When the chocolate has completely melted, add the butter whisking continuously until it looks shiny and smooth. remove from heat.
Spread a thin layer on each eclair with a spatula. Reserve until icing hardens.
Serve when set.
Note:
If there is excess dough, it freezes extremely well. Store well wrapped in film and then within a self-seal bag or foil. Thaw fully to use. If making a lesser quantity of eclairs, do not attempt to reduce the dough quantities as smaller amounts are more difficult to work. However, the filling and icing quantities may be reduced if necessary, for example to half quantities, without creating major problems.
Options: to make eclairs for a dessert platter, make them no more than half the size specified above.
About the recipe:
This recipe was once used by a famous British tea shop and hotel group, no longer in existence, and was based on an original French recipe.
To make the dough: Preheat oven to Gas Mark 7, 425°F, 220°C.
Mix water, milk, butter, sugar and salt in a saucepan and bring to the boil. With the butter completely melted, remove the pan from the heat and slowly add flour, stirring constantly. return pan to heat and continue to work it with a wooden spoon. Continue to stir and knead with the spoon until the dough dries out and no longer sticks to the pan.
Remove from heat, and add eggs one at a time, stirring energetically to incorporate.
Fill a large piping bag with the batter. Butter a baking sheet and squeeze out eclairs about 2½-3 inches long, approx 6-7.5cm. Space them out quite well as they will expand quite dramatically during baking.
Bake for 10 minutes and then reduce temperature to Gas Mark 5, 375F, 190C and bake for another 10-12 minutes with the oven door open.
To prepare the filling: Melt chocolate in a saucepan and bring to a light boil. Remove from heat.
Whisk yolks and sugar in a bowl until pale. Add the flour while stirring. Slowly add chocolate and milk, stirring until well mixed. Return to the pan and bring back to a light boil, stirring continuously, until the mixture thickens and becomes smooth. Allow to cool.
When the filling and eclairs have cooled, you can start to fill them.
Make a slit lengthwise down one side and stuff with the filling, either using a small spoon or piping bag.
Set aside.
To make the icing: Melt the chocolate with the water in a small pan over a low heat. When the chocolate has completely melted, add the butter whisking continuously until it looks shiny and smooth. remove from heat.
Spread a thin layer on each eclair with a spatula. Reserve until icing hardens.
Serve when set.
Note:
If there is excess dough, it freezes extremely well. Store well wrapped in film and then within a self-seal bag or foil. Thaw fully to use. If making a lesser quantity of eclairs, do not attempt to reduce the dough quantities as smaller amounts are more difficult to work. However, the filling and icing quantities may be reduced if necessary, for example to half quantities, without creating major problems.
Options: to make eclairs for a dessert platter, make them no more than half the size specified above.
About the recipe:
This recipe was once used by a famous British tea shop and hotel group, no longer in existence, and was based on an original French recipe.
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