Chocolate éclairs

INGREDIENTS

1 cup of sifted cake flour 120 grams of butter½ a cup of full cream milk½ a cup of water 3 extra large eggsA pinch of salt
For the cream filling
250 ml of fresh cream1 teaspoon of vanilla essence1 tablespoon of icing sugar
For the chocolate ganache
1 big slab of chocolate broken into pieces¼ cup of fresh cream

METHOD

In a saucepan bring your milk , water and butter to a boil and immediately add your dry ingredients and stir with a wooden spoon until a soft ball is formed and remove from the stove . Place this ball of dough/choux into a clean bowl and allow to cool for 10 minutes .
Next take your eggs and place in a small jug and whisk with a fork for a few seconds .
Next add your eggs in three parts to your choux mix and each time mix well with the wooden spoon until all eggs has been incorporated . You now will have a stiff and shiny batter .
Next switch on your oven at 200 deg c .
Next line your baking tray with baking paper and spoon your dough into a piping bag with a round nozzle and pipe long éclair shapes or just the round profiterole shape and bake for 30-35 minutes until golden brown . Remove from the oven and allow to cool. If you don't have a piping bag simply use a spoon .
Next whip your cream with the icing sugar and vanilla until stiff peaks form . Place in fridge until ready to use.
Next place a heat proof bowl over a small pot filled with a cup of water and place on the stove and bring to the boil - in the bowl on top of saucepan place your chocolate and cream and allow to melt and stir a bit . Remove from the heat . You will have a thick ganache .
Next cut your éclairs open and spoon or pipe your cream on bottom part of éclair and place the top part of éclair on top of the cream. Next spoon over the chocolate ganache on the eclairs as seen in photos .
And you are done , you just made chocolate éclairs .
Delicious
Please like and Share

POSTED ON

16 Jul 2023

WOULD YOU LIKE TO ?

COMMENTS