Makes 18 large or 26 mini eclairs
We had a morning tea at work today and you can never go wrong with eclairs. Having said that I also made min baked donuts and chocolate and beetroot brownies 😊 recipes to follow.
Happy Monday all.
2 cups plain flour
2 cups water
120g unsalted butter, chopped
8 eggs beaten
Pinch of salt
4 cups whipping cream
2 tsps pure vanilla extract
250ml dark chocolate
3 to 6 tbsps milk
Preheat the oven to 220°c
In a large saucepan melt the butter and water together and bring to a rolling boil.
Tip in the flour and beat vigorously to combine, keep going until a ball of dough forms and pulls way from the sides of the pan. A minute or two.
Remove from the heat and place in a stand mixer, beat on low heat to cool (use an electric whisk if you do not have a stand mixer.
Keep beating and add the beaten egg a little at a time until all the egg has been added. The mix will be shiny and sticky.
Use a rubber spatula to remove all the mix and place into your piping bag.
Use an eclair baking tray if you have one, if not just pipe into straight lines to whichever size you prefer. Leave space in the middle as they rise.
Place into the oven and bake for 25 to 30 minutes oven dependent. Turning them over half way through.
Keep an eye on them so they don’t burn, they need to crisp up and dry out.
Once done remove from the oven and poke a hole in each end to let the steam out and prevent them going soggy.
Leave to cool.
Whip the cream to soft peaks with the vanilla extract.
Melt 250g dark chocolate with 3 to 6 tbsps milk, add one at a time, the consistency should be smooth and glossy.
Dip the top of each eclair into the chocolate then on to a wrack and into the fridge or freezer to set.
Once ready, slice in half lengthways, pipe in the cream and serve.