Chocolate éclairs!

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Choux Dough:

100gr “00”flour

A pinch of salt

75g unsalted butter, diced

3 large eggs, at room temperature, beaten

Filling:

175ml of double cream

1 tablespoon of amaretto

Glaze:

50g dark chocolate (70% cocoa solids)

50ml double cream

 

Preheat the oven to 175 ° C.

Sift the flour onto a sheet of greaseproof paper and set aside until needed. Put the salt, butter and 175ml water in a pan and heat gently until the butter has completely melted. Tip in the flour all in one go.

Take the pan off the heat and beat furiously with a wooden spoon as you beat it should turn into smooth, heavy dough.

Put the pan back on low heat and beat at a more gentle speed for a couple of minutes to slightly cook the dough until it will come away from the sides of the pan to make a smooth, glossy ball.

Tip the dough into a mixing bowl and let it cool then use the mixer to gradually introduce the eggs. Add enough of the beaten eggs to make shiny, paste-like dough that just falls from the spoon when lightly shaken; you may not need all the beaten eggs (it depends on the size of the eggs). The dough must be stiff enough to pipe.  If it is too wet it will spread out rather than puff up in the oven.

Line a large baking tray with greaseproof paper and spoon the dough into the piping bag fitted with the 2cm plain tube and pipe on 12 éclairs, each about 15cm spacing them well apart to allow them room to expand. Bake the éclairs in the preheated oven for 25 to 30 minutes or until golden-brown. Transfer to a rack and allow to cool.

Get on with the chocolate glaze by breaking the chocolate into even-sized pieces and put into a bowl seating on a bain marie. Heat the cream until lukewarm then pour in a slowly over the chopped chocolate, stir gently until melted and smooth and glossy. Leave to cool and thicken slightly. One at a time, dip the top of each éclair into the mixture to glaze, lift vertically and wipe off excess from the lower end your finger or use a brush to paint on the chocolate glaze. Place on the rack and allow to set.

To make the filling simply whip the double cream and add the amaretto until is stiff, fill the piping bag fitted with a 5mm nozzle. Using the tip of the nozzle, pierce the underside of the éclairs in several places along their length and gently fill each éclair evenly.

I like mine quite generous with cream so I slice the éclair open and pipe with the bigger nozzle the cream inside. The choice is yours, it still tastes divine. Keep in the fridge. 🙂

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