Chocolate Eclair

  • Preparation time: 20 minutes
  • Baking time: 20 minutes
  • Difficulty Level: ***
  • To make: 12
    Eclair dough
  • 50g water
  • 50g milk
  • 45g butter
  • 55g plain flour
  • 105g egg (approx. 2 whole large eggs)
  • Custard
  • egg yoke 55g (approx. 3 eggs)
  • 55g caster sugar
  • 18g cake flour
  • 260g milk
  • 10g butter
  • vanilla extract
  • Choclate icing
  • dark choclate 80g
  • butter 40g
How to Bake

Preheat oven to 180°C. Line a baking tray with non-stick baking paper.

To make the custard: Beat and mix egg yoke and caster sugar until they are well combined. Sift cake flour into the mixutre, and stir until mixture has no lump. Add small amount of milk in and stir well, then add milk in a few batches and stir well.

Place the mixture into a pot, add vanilla extract. Keep stir when heating up the pot. The mixture will start to thicken up. Turn of the stove once the mixture is thick and start to bubble in the middle.

Add butter and stir until butter is melted and combined with the mixture. Set aside to cool down.

To make the eclair dough: Place the milk, water and butter in a saucepan over medium heat. Cook, stirring until the butter melts and the mixture comes to the boil. Remove from heat, add the flour and use a wooden spoon to stire until mixture forms a ball and comes away from the side of the pan. Set aside for a few minutes to cool slightly.

Beat the eggs in a bowl and then gradually add into the bowl. 1/4 amount at a time, beating well after each addition, until mixture is thick and glossy.

Place a 2cm diameter plain nozzle into a clean piping bag and spoon in the mixture. Pipe 12 thick lines, about 9cm long, about 4cm apart, on the lined tray. Bake in preheated oven for 20 minutes or until puffed and golden. Turn oven off and leave eclairs to cool.

Transfer the custard to a piping bag fitted with a 0.5cm nozzle. Pierce the underside of each eclair 2-3 times with the tip of the nozzle, gently squirting a little of the filling into the eclair as you do so. (We like fully filled eclair!)

To make the chocolate icing: Melt chocolate with butter in a small bowl over a pot with boiled water over a low flame. Keep whisking the whole time. Should look shiny and creamy! Remove from heat. Quickly dip one side of each eclair in the chocolate and leave aside. The chocolate should set after half an hour.

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