Cold Desserts Recipes - Chocolate Éclairs Recipe

Ingredients

• 125g/4oz butter

• 250ml/9fl oz water

• 125g/4oz plain flour (sifted)

• 4 eggs (lightly beaten)

• 300ml/1/2pt cream (whipped)

• 150g/5oz dark chocolate (broken into small pieces)

Serves 4-8

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Method:

1. Preheat the oven to 210°C/425°F/Gas mark 7. Grease 2 baking trays.

2. Combine the butter and water in a large heavy-based saucepan. Stir over medium heat until the butter melts. Increase the heat, bring to the boil and then remove from the heat.          

3. Add the flour to the saucepan all at once and quickly beat into the water with a wooden spoon. Return to the heat and continue beating until the mixture leaves the side of the pan and forms a ball. Transfer to a large bowl and cool slightly.

4. Beat the mixture to release any remaining heat. Gradually add the egg, about 3 teaspoons at a time. Beat well after each addition until all the egg has been added and the mixture is glossy.

5. Spoon the mixture into a piping bag fitted with a 1.5cm/5/8in plain nozzle. Sprinkle the baking trays lightly with water. Pipe 15cm/6in lengths onto the trays, leaving room for them to expand. Bake for 10 to 15 minutes. Reduce the heat to 180°C/350°F/Gas mark 4. Bake for another 15 minutes, or until golden and firm. Cool on a wire rack.

6. Split each éclair, removing any uncooked dough, and fill with whipped cream. Put the chocolate in a heatproof bowl. Bring a saucepan of water to the boil and remove the pan from the heat.

7. Sit the bowl over the pan, making sure the bowl is not touching the water. Allow to stand, stirring occasionally, until the chocolate has melted. Spread over the tops of the éclairs. Cool and serve.