Page 16 - PowerPoint Presentation

Chocolate Éclairs

Ingredients Method

50 g butter (diced) Preheat the oven to 200°C, gas mark 7. Lightly
150 ml water grease 2 baking trays, or line with parchment
paper.
65g all-purpose flour (sifted)
2 large eggs (beaten) To make the choux pastry, put the butter and water
300ml Heavy cream or 300ml double into a small pan and place over a low heat. Allow
the butter to melt then slowly bring to the boil.
50 g plain chocolate (chopped) Remove from the heat, add the flour all at once and
15 g butter beat until the mixture forms a soft ball and leaves
2 tablespoons water the side of the pan. Allow to cool slightly, then add
the eggs into the mixture a little at a time, beating
75 g icing sugar, sifted really well between each addition to give a smooth,
shiny paste.
Spoon the mixture into a large piping bag fitted
with a 1 cm (½ ") plain nozzle. Pipe onto the
prepared baking trays into éclair shapes, about 13-
15 cm (5-6") long, leaving and for them to spread.
Bake in the preheated oven for 10 minutes, then
reduce the heat to 170c gas mark 5 and bake for a
further 20 minutes, until well risen and a deep
golden brown.
Remove the éclairs from the oven and split them
down one side to allow the steam to escape. Leave
to cool completely on a wire rack.

To make the filling, whip the cream until it is just
firm enough to pipe. Fill the cooled éclairs with
whipped cream, using a piping bag with a plain
nozzle.

To make the icing, break the chocolate into pieces
and put into a bowl set over a pan of hot water,
ensuring no water touches the base of the bowl.
Add the butter and water to the chocolate and
place over a low heat until the chocolate has
melted, stirring occasionally. Remove from the heat
and add the sifted icing sugar, beating well until
smooth. Spoon or dip the top of the éclairs into the
chocolate icing, then leave to set.