I love chocolate éclairs. I used to be simply satisfied with a box from the supermarket but once you make fresh homemade ones, you will never want to eat supermarket ones again. They are quite easy and fun to make. I’ve made custard filling for them before, but i prefer the original cream filling the best. Eat them up within two days – if there is any even left! After one night in the fridge, the choux pastry is still delicious and crisp. Why don’t you give it a try?
Makes about 8 eclairs
- 1/2 cup of water*
- 1/2 cup of milk*
- 8 tbsps of unsalted butter *
- 1 tsp of granulated sugar*
- Pinch of salt*
- 1 cup of all purpose / plain flour
- 4 medium eggs (beaten) – 3.5 for pastry, 0.5 for brushing the tops
- Bring * ingredients to a slight boil in a pan
- Take off the heat when it starts to bubble a bit
- Add the flour and mix quick until combined
- Add back to low/medium heat and cook for 1 minute. The dough should no longer be sticking the the pan
- Switch heat off, and keep mixing the dough with a wooden spoon until it has cooled down to a warm temperature
- Slowly mix in eggs little bit at a time – Important! As the texture must be correct. I used about 3.5 eggs but the mixture should be quite thick and slowly falls off the wooden spoon.
- Place baking paper on a tray
- Pipe éclairs on the baking sheet, approx 8-10cm long and 2-3 cm thick, about 3cm apart from each other
- Brush the top gently with the remaining egg
- At 200c or 180c for fan oven for 10 minutes to give the pastry a quick rise
- At 180c or 160c for fan oven, bake for a further 20-25 minutes to dry the inside of the pastry
- Once done, place on a cooling rack, and gently make a slit on the side (where you will later pipe in the cream) to let the steam out and cool completely
- Place in fridge for 15-30minutes and while you prepare the chocolate topping!
- 100-120g of Dark / Milk chocolate
- Few tablespoons of double cream
- 1/4 tsp of vanilla extract
- 1 tsp honey (optional if you want it to look shiny)
- Chopped pistachio nuts or fun sprinkles (optional)
- Break up the chocolate into small pieces and add few tablespoons of cream, vanilla extract and honey, and microwave for 20seconds
- Stir, until the chocolate has melted, it should be a thickish consistency that can be dropped on the pastry, work with the chocolate while it has just come out, to keep it from hardening, you can add a bowl of hot water underneath
- Use a teaspoon and drop it on the flat / bottom side of the éclair
- You can also decorate them with some chopped pistachio nuts, or sprinklers!
- Place in fridge for 10-15minutes until hardened
- Now work on the cream…
- 250ml double / whipping cream
- 6 teaspoons of icing sugar sifted
- 1 tsp vanilla extract
- Add all in a bowl and whip until the cream has thickened
- Add into a piping bag and fill the choux pastry
- You can also try whipping in some leftover chocolate to make some chocolate cream!
Time to eat!! These don’t last very long… i mean, they disappear VERY quick!