- For the Choux Pastry
- 115g butter
- 235ml water
- 125g plain flour
- 2g salt
- 4 eggs
- For the filling:
- 180g sugar
- 60g flour
- 2g salt
- 355ml milk
- 6 egg yolks
- 1 tbsp vanilla extract
- 355ml double cream
- For the chocolate glaze:
- 30g semisweet chocolate
- 30g butter
- 120g icing sugar, sifted
- 1 tsp vanilla extract
- 45ml hot water
STEP 1
For the filling:
STEP 2
In a medium saucepan, combine sugar, flour, and salt. Then stir in milk. Over medium heat, cook, stirring until mixture thickens and boils, this will take about 10 minutes. Then boil for 1 minute.
STEP 3
Add 6 egg yolks slightly in a bowl and whisk in a small about of the heated milk mixture. Slowly pour the egg mixture back into the milk mixture, stirring constantly while you add the egg mixture
STEP 4
Cook over medium-low heat, stirring until the mixture thickens and coats spoon, about 8 minutes (do not boil). To check the thickness, lift the spoon from the mixture and hold up for 15 seconds - the spoon should not show through the mixture
STEP 5
Remove from heat and stir in vanilla. Strain the filling for a sieve to remove any lumpy cooked egg pieces. Transfer to a blow and cover surface with plastic wrap, and chill for about 2 hours. You can Also make this mixture the night before and store until ready to fill your eclairs
STEP 6
For the Choux Pastry:
STEP 7
Preheat oven to 230C/210C fan/450F/gas mark 8. Grease a baking sheet
STEP 8
In a medium saucepan, combine butter and water. Bring to a boil, stirring until butter melts completely. Reduce heat to low, and add flour and salt. Stir vigorously until mixture leaves the sides of the pan and begins to form a stiff ball
STEP 9
Remove from heat, transfer to a separate bowl and allow to cool for 5 minutes
STEP 10
Add eggs, one at a time, beating well to incorporate completely after each addition. The mixture should fall off of a spoon in a V shape. Once this consistency has been achieved, spoon the mixture into a pastry bag fitted with a circular nozzle. Pipe the Chouz Pastry onto the baking sheet in 1 1/2 x 4 inch strips, leaving enough space between each eclair.
STEP 11
Bake for 15 minutes in the preheated oven, then reduce heat to 165C/145C Fan/325F/gas mark 3 and bake 20 minutes more, until crisp on the outside and sound hollow when lightly tapped on the bottom. Do not be tempted to open the oven door sooner than you need to, else this will result in your eclairs hallow shape collapsing
STEP 12
Remove from oven and allow to cool completely on a wire rack
STEP 13
For the chocolate glaze and to assemble:
STEP 14
Remove the cooled filling mixture the fridge. Add the double cream to a bowl and whisk on medium speed, until stiff peaks form.
With a rubber spatula, gently fold the whipped cream into filling. Transfer to a piping bag and set aside.
STEP 15
Cut tops off of cooled pastry shells with a sharp knife. Cut the end of the piping bag with the filling and fill shells with the desired amount mixture and replace tops.
STEP 16
Melt the chocolate and butter in a medium saucepan over low heat. Stir in icing sugar and vanilla extract.
STEP 17
Stir in hot water, one tablespoon at a time, until icing is smooth and has reached the desired consistency. Remove from heat, cool slightly, and drizzle over filled eclairs. Refrigerate until serving.
Products used to make this recipe
Swan Retro Scale
Measure a whole variety of ingredients for baking and cooking with the Swan Retro Mechanical Scale. With an 8kg capacity there is plenty of space to weigh even a large…
View Product
Swan 800W Retro Stand Mixer
If you love baking, you'll love the Swan Retro 800W stand mixer. Featuring a powerful 800W power output, 8 variable speeds and pulse function, and a simple rotary switch control…
View Product
Submit a review