Chocolate Éclairs

Name: Chocolate Éclairs
Yield: 8
Ingredients: 60 g Plain flour; 2 tsp Golden caster sugar; 50 g Butter; 2 Medium eggs; 1-2 tbsp Fairtrade Tate & Lyle Icing Sugar; 1 Vanilla pod; 100 g Dark chocolate; 25 g Unsalted butter; 1 tbsp Honey; 300 ml Whipping cream

Rating 0.0

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Prep

35 Mins

Bake

25 mins

Serves

Difficulty

Hard

About

Everyone’s favourite French finger cake, these chocolate eclairs come with a little twist - a deliciously sweet tablespoon of runny honey!

made using

Golden Caster

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Instructions

Ingredients

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Chocolate Éclairs Recipe

Step 1

Preheat the oven to 200°C.

Step 2

Fold a small piece of non-stick baking paper in half, open out and then sieve the flour onto it, add the sugar and set to one side.

Step 3

Place 150ml cold water and the butter into a pan over medium-low heat and leave until the butter has completely melted.

Step 4

Begin to boil, as soon as it reaches boiling point, remove from the heat.

Step 5

Tip in the flour all at once (using the baking paper to help) and beat hard with a wooden spoon until the mixture forms a ball and then set aside to cool completely.

Step 6

Once cool, add the eggs one at a time, beating thoroughly between after you add each egg, you will end up with a smooth glossy paste.

Step 7

Fill a piping bag fitted with a plain 1cm nozzle. Pipe 8 eclairs onto a baking sheet lined with baking paper, leaving a medium-sized gap between each one.

Step 8

Place in the preheated for 10 minutes.

Step 9

Turn up the heat to 220°C and bake for another 15 mins.

Step 10

Take your eclairs out of the oven and cool on a wire rack.

Step 11

Make a small hole using a skewer in the side of each one, allowing the steam to come out and cool.

Step 12

To make the filling, whisk together the double cream, icing and vanilla seeds until it forms soft peaks and spoon into a piping bag fitted with the same nozzle as before.

Step 13

For the chocolate topping, melt the butter together with the chocolate and honey in a small bowl that fits snugly over a pan of simmering water.

Step 14

Remove from the heat, beat in the sifted icing sugar and leave to cool for 20 mins until thickened.

Step 15

Pipe the whipped cream into each cooled éclair, spooning the chocolate coating over the top.

Step 16

Leave to cool and serve once the chocolate has cooled.