Recipe Book

Eclairs

Updated: 25 Apr 2015

Ingredients

Choux Pastry

• 100g plain flour
• 1/4 tsp salt
• 75g unsalted butter, diced
• 3 eggs, room temp, beaten

Creme Patissiere

• 6 egg yolks
• 125g caster sugar
• 40g flour
• 500ml milk
• 1 vanilla pod or 1 tsp vanilla extract
• [N.B we halved this quantity and it was just enough]

Chocolate Icing

• 100g dark chocolate
• 50g milk chocolate
• 3 tbsp double cream

Method

1. Sift the flour onto a sheet of greaseproof paper.
2. Put the salt, butter, and 175ml water into a medium pan and heat gently until the butter has completely melted. Then quickly bring it to the boil and tip in the flour in one go.
3. Remove from the heat and beat furiously until it turns into a smooth heavy dough.
4. Put the pan back on a low heat and beat for 2 minutes to cook the dough, until it comes away from the sides of the pan in a smooth glossy ball.
5. Tip the dough into a mixing bowl and leave to cool until barely warm.
6. Using the electric mixer, beat in the eggs gradually. Add enough egg to make a shiny paste-like dough that just falls from a spoon when lightly shaken (you may not need the last tablespoon or so of egg; you want the dough stiff enough to pipe and not spread too much).
7. Either shape, or cover tighthly and keep at room temp for up to 4 hours.
8. Preheat the oven to 200C.
9. Spoon the choux dough into a piping bag and pipe 7.5cm cm lengths on a lined baking sheet.
10. Bake for 15 minutes, then reduce to temperature to 180C, open and close the oven door to let out the steam, and bake for a further 15 minutes until the fingers are well puffed, golden brown, and crisp.
11. Remove from the oven, and use a kebab skewer to make a hole in each finger to allow the steam to escape. Return to the oven for a final 5 minutes then remove and cool on a wire rack. Can be stored overnight in tupperware before filling.
12. Make and chill the creme patissiere.
13. To make the chocolate filling, melt the chocolate and cream over a bain marie, stirring until smooth. Remove from the heat and assemble while still warm.
14. To assemble, slice the eclairs in half using a sharp breadknife then pipe in a generous amount of creme patissiere. Use a knife or spatula to spread on the chocolate icing. Leave to set in the fridge but serve closer to room temperature.

Creme Patissiere

1. Place the egg yolks and one third of the sugar in a bowl; whisk for about 5 minutes using electric beaters until pale and forming a light ribbon. Slift in the flour and mix well.
2. Combine the milk, remaining sugar, and vanilla pod or extract in a saucepan and bring to the boil.
3. As soon as the mixture bubbles, pour about one third onto the egg mixture, stirring constantly. Then pour the egg mixture back into the pan and cook over a gentle heat, stirring continuously, for 2 minutes.
4. Tip the custard into a bowl and cover with cling film to prevent a skin forming. Chill thoroughly before using.