Classic Chocolate éclair
These éclairs are a delightful treat for any occasion. A light and airy pastry filled with a creamy whipped cream, topped with a rich dark chocolate fondant icing. The perfect balance of flavors and textures in each bite, making them a decadent indulgence that is sure to impress your friends and family.
— Constant Cookbook
Ingredients
- 250ml/9fl oz water
- 115g/4oz butter
- 200g/7oz plain flour
- 1 tsp caster sugar
- pinch salt
- 4 free-range eggs
- 50g/2oz dark chocolate
- 150g/5½oz fondant icing
- 2 tbsp dark cocoa powder
- 450ml/16fl oz double cream
Instructions
- Preheat the oven to 200C/400F/Gas 6. Line a baking tray with greaseproof paper.
- Heat the water and butter in a saucepan until the butter has melted.
- Beat in the flour, sugar and salt until the mixture is smooth, then continue to cook for 2-3 minutes. Remove the pan from the heat and beat in the eggs, one at a time, until smooth and glossy.
- Set aside to cool, then spoon the dough into a piping bag fitted with a medium size nozzle.
- Pipe 12.5cm/5in lines onto the baking tray and bake in the oven for 20-25 minutes, or until golden-brown and crisp.
- Remove the éclairs from the oven and set aside to cool on a wire rack.
- Meanwhile, heat the dark chocolate and two tablespoons of water in a saucepan until the chocolate has melted.
- Sieve the icing sugar and cocoa into a bowl, then add the melted chocolate and water and beat until the mixture is smooth and thickened.
- Spoon the mixture into a piping bag.
- Whip the double cream in a bowl until stiff peaks just form when the whisk is removed. Spoon the mixture into a piping bag fitted with a small nozzle. Carefully insert the nozzle into the base of the éclairs and fill with cream.
- Pipe the fondant chocolate on top of the éclairs and set aside until set.
Cook Time
1H
Prep Time
PT30M
Yield
Makes 8-12 éclairs
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