Chocolate Éclairs

Delicate choux pastry filled with a traditional patisserie cream and coated with chocolate icing – an old favourite but still decadent. 

Choux Pastry Dough
¼ pint/150ml water
2oz/60g butter, cut into small pieces
3oz/90g strong plain flour, sieved
2 eggs

Patisserie Cream
2 eggs, lightly beaten
1¾oz/50g caster sugar
2 tbsp cornflour
½ pint/300ml milk
¼ tsp vanilla extract

Icing
1oz/25g butter
1 tbsp milk
1 tbsp cocoa powder
3½oz/100g icing sugar


Lightly grease a baking tray. Place the water in a saucepan, add the butter and heat gently until the butter melts. Bring to a rolling boil, then remove the pan from the heat and add the flour in one go, beating well until the mixture leaves the sides of the pan and forms a ball. Leave to cool slightly, then gradually beat in the eggs to form a smooth, glossy mixture. Spoon the mixture into a large piping bag with a ½ inch/1cm plain nozzle.

Sprinkle the baking tray with a little water. Pipe éclairs 3 inches/7.5cm long, spaced well apart. Bake in a preheated oven, 200°C/400°F/Gas Mark 6, for 30-35 minutes or until crisp and golden. Make a small slit in each one to let the steam escape; cool on a wire rack.

To make the patisserie cream, whisk the eggs and sugar until thick and creamy, then fold in the cornflour. Heat the milk until almost boiling and pour onto the egg mixture while whisking. Transfer to the pan and cook over a low heat, stirring until thick. Remove the pan from the heat and stir in the vanilla extract. Cover with baking parchment and allow to cool.

To make the icing, melt the butter with the milk in a pan, remove from the heat and stir in the cocoa and sugar. Split the éclairs lengthways and pipe in the patisserie cream. Spread the icing over the top of the éclair. Leave to set.


Next Time: Chocolate Crispy Bites