One of my guilty pleasures is a perfectly crispy eclair.
Oozing with cream and chocolate, they are truly decadent! I loved eclairs because they are surprisingly very simple to make for such an elaborate looking dessert. Why not give it a go yourself?
- 1/2 cup water
- 1/4 cup milk
- 1/4 teaspoon sea salt flakes
- 1/4 teaspoon caster sugar
- 80g unsalted butter, chopped
- 3/4 cup plain flour, sifted
- 3 eggs, lightly beaten
- 150g dark chocolate, melted
- 3/4 cup single (pouring) cream
- 2 tablespoons icing sugar, sifted
- 1 teaspoon vanilla extract
- Preheat oven to 180c.
- Place the water, milk, sugar, salt and butter into a medium saucepan over a medium heat and cook, stirring until the butter is melted and the mixture is boiling. Reduce the heat to low and add the flour and beat with a wooden spoon for 2mins or until the mixture is smooth and comes away form the side of the pan.
- Transfer the mixture to the bowl of an electric mixer and beat on a medium speed for 1min or until cooled slightly. Add half the egg and beat until combined. Gradually add the remaining egg and beat for 1-2mins or until the mixture is smooth and well combined.
- Spoon the mixture into a pipping bag fitted with a 1cm star nozzle. Pipe twelve 12cm lengths onto a lightly greased baking tray lined with non-stick baking paper. Bake for 20-25mins or until puffed and golden. Allow to cool completely on the trays.
- Place the cream, icing sugar and vanilla in a bowl and whisk until soft peaks form.
- To assemble the eclairs, use a small, shark knife to cut the pastries in half and pipe the cream into the centre. Dip the top of each eclair in the chocolate and refrigerate until just set.
Eclairs are best eaten on the day they are made when the pastry is crisp and fresh. You can make the pastry a few hours ahead and store in an airtight container. Fill and ice just before serving.