Chocolate Éclairs Recipe

Ingredients:

1cup water
125g butter
1 cup plain flour, sifted
4 eggs
300ml cream, whipped
150g dark chocolate, melted

Method:

Preheat oven to 210’C.

Brush two baking trays with oil.

Combine the water and butter in a small pan. Stir over medium heat until butter melts. Bring to the boil, and then remove the pan from the heat.

Add the sifted flour all at once. Return the pan to the heat and stir with a wooden spoon until mixture leaves the sides of the pan and forms a ball around the spoon. Transfer the mixture to a large bowl. Cool Slightly. Add eggs one at a time beating well after each addition, until the mixture is thick, smooth and shiny. 

Spoon the mixture into a piping bag fitted with a 1.5cm plain nozzle. Pipe roughly 12-15cm in length onto a prepared tray, leaving room between each one for expansion.

Bake for 10-15 minutes. Reduce the heat to 180’c. Bake for another 15 minutes or until golden and firm. Split each éclair, removing any uncooked dough. Fill puffs with cream. Coat the tops liberally with the melted chocolate.

Bon Appétit