Eclairs - recipe
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Prepare
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Serves
12 -
Cook
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Skill
Easy
Ingredients
For the choux pastry
- 60 g Strong white bread flour
- 50 g Butter
- 150 ml Water
- 2 Egg(s) (free range)
- 1 tsp Unrefined golden caster sugar
For the filling and topping
- 300 ml Double cream
- 200 g Icing sugar
- 2 tsp Cocoa powder
- 1 tsp Coffee granules
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1
Sift the flour into a bowl with a teaspoon of sugar.
For this step you'll need:
- 60g Strong white bread flour
- 1tsp Unrefined golden caster sugar
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2
Place the butter and 150ml (1/4pt) cold water into a pan, heat until the butter melts and bring to the boil.
For this step you'll need:
- 150ml Water
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3
Tip in the flour all at once and beat well with a wooden spoon until the mixture forms a ball and comes away from the sides of the pan.
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4
Remove from the heat and leave to cool for 2-3 minutes. This is important as otherwise you will scramble the eggs when added.
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5
Heat the oven to 200°C (fan 180°C, gas mark 6). Gradually beat the eggs into the flour mixture, beating hard until the mixture is smooth and shiny.
For this step you'll need:
- 2 Egg(s) (free range)
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6
Place the mixture into a nylon piping bag and snip off the end to give a hole about 2 cm across.
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7
Pipe the mixture into 6-8cm lengths onto a baking tray. Bake for 12-15 minutes or until risen and golden brown.
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8
Remove from the oven and make a little slit in the side of each one with the point of a knife, this allows the steam to escape so the pastry can crisp up. Return them to the oven for 3 minutes to dry out. Remove and leave to cool completely.
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9
To make the icing mix the cocoa powder with a teaspoon of boiling water and mix together with the icing sugar until it forms a thick coating consistency adding just a drop more water if needed. Cut the eclairs in half and dip the tops into the icing.
For this step you'll need:
- 2tsp Cocoa powder
- 150ml Water
- 200g Icing sugar
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10
To fill, whip the cream until it just holds it’s shape. Place the mixture in a small piping bag and pipe onto the bases. Top with the iced halves and serve within an hour or two.
For this step you'll need:
- 300ml Double cream