Chocolate Eclairs Recipe

I think everyone gets nervous especially trying to make choux pastry, but following Mary Berry’s recipe I did not have a problem at all and I felt so proud of myself that I managed to do it. 

I halved the recipe to make less. 

Ingredients (12):
Choux Pastry:
50g Butter, cubed
150ml Water
65g Plain Flour, sifted
2 Large Eggs, beaten
300ml Whipping Cream
50g Plain Chocolate
15g Butter
2 Tbsp Water
75g Icing Sugar, sifted
1. Pre-heat the oven to 220°C
2. To make the choux pastry put the butter and water into a pan over a low heat. Allow the butter to melt before bringing it slowly to a boil, then remove the pan from the heat and add the flour all at once. Beat until the mixture forms a ball and comes away from the sides of the pan. Leave to cool slightly. 
3. Add the eggs into the mixture a little bit at a time, beating as you go to get a smooth paste. 
4. Spoon the mixture into a piping bag and pipe onto a greased baking tray about 5-6 inches long, allowing room between each one in order to spread. 
5. Bake for 10 minutes then reduce the heat to 190°C and bake for a further 20 minutes, until golden brown.
6. Remove from the oven and split down one side to allow steam to escape. Leave to cool.
7. Whip the cream in a bowl until thick and spoon into a piping bag. Fill each eclair with the whipped cream.
8. For the icing break the chocolate into pieces and put in a bowl above a pan of hot water. Add the butter and water to the chocolate and put on a low heat until the butter has melted. Remove from the heat and sift in the icing sugar, beaten until smooth. 
9. Spoon the mixture over the top of each eclair or dip the top of the eclair into the mixture, then leave to set.

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