Chocolate Eclairs
This Chocolate Eclair recipe featured in James' masterclass section of James Martin's Saturday Morning. Get your eclairs to look AND taste amazing using it!
Ingredients
- 200ml water
- 85g butter
- 115g plain flour
- pinch salt
- 3 medium free-range eggs
Filling:
- 450ml double cream, whipped
To Top:
- 200g melted chocolate
- 200g icing sugar sifted
- 100ml hot water
Method
Preheat the oven to 200C. 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, pop into a kitchen aid with a k attachment 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 plain nozzle.
Pipe a 8 x12cm long lines onto a lined baking sheet. Bake for 30 minutes until golden and crispy. Cool.
Fill the pastries with cream.
Beat together the chocolate icing sugar and hot water until glossy, dip each éclair in and serve.
Ingredients
- 200ml water
- 85g butter
- 115g plain flour
- pinch salt
- 3 medium free-range eggs
Filling:
- 450ml double cream, whipped
To Top:
- 200g melted chocolate
- 200g icing sugar sifted
- 100ml hot water
Method
Preheat the oven to 200C. 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, pop into a kitchen aid with a k attachment 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 plain nozzle.
Pipe a 8 x12cm long lines onto a lined baking sheet. Bake for 30 minutes until golden and crispy. Cool.
Fill the pastries with cream.
Beat together the chocolate icing sugar and hot water until glossy, dip each éclair in and serve.
