The perfect afternoon treat chocolate éclairs,
Is there anything better in life then a mid afternoon indulgent snack that you know you shouldn’t be eating but you just can’t resist? I didn’t think so; after all lets face it we are all sweet addicts here.
A few days ago I had a surplus of cream and was looking for ideas of what to do with it, I hate the idea of food waste, especially something as yummy as cream. My sister came up with the idea of making chocolate éclairs.
Now I’m up for most things but I hadn’t made choux pastry before so I thought why not, I’ll give most things a go.
I was a little worried as I have heard and read real horror stories about attempted choux pastry and I was worried about the dreaded kitchen fail!!! But nothing ventured nothing gained. And this is what I came up with,
Even if I say so my self these were delicious. The pastry was light, fluffy and crispy all at the same time. Now traditionally the filling should be a crème anglaise but as I said before I had cream I needed to use up so I just lightly whipped the double (heavy) cream I had and it was lovely. Then topped it with a nice bit of chocolate.
A lovely afternoon snack not to heavy but rich enough to be a bit naughty!!!
*The measurement in cups is a guide this recipe was made using metric weight*
- 65 millilitres water, (1/4 cup and 1 teaspoon)
- 65 millilitres milk, (1/4 cup and 1 teaspoon)
- 55 grams unsalted butter - at room temperature, (1/4 cup)
- 1 teaspoon caster sugar
- 1 pinch salt
- 100 grams Plain flour (All Purpose), (7/8 cup)
- 4 medium eggs - beaten
- 300 millilitres double / heavy cream - lightly whipped, (1 and ¼ cups)
- 75 grams Dark chocolate - melted, (Generous ⅓ cup)
- Preheat you oven to 180C / Gas mark 4.
- Place the milk, water, butter, sugar and salt into a medium sized saucepan and bring to a boil over a medium heat.
- Take off the heat and immediately add the flour and mix vigorously with a wooden spoon until really smooth.
- Then return to the heat and cook for about a minute. Until the mixture comes away from the side of the pan.
- Remove from the heat again and wait around 1 minute before adding the egg, as you don’t want scrambled egg you need this small amount of cooling time. Whisk the egg into the mixture until you have a nice smooth batter.
- Now put the mixture into a piping bag and pipe the éclairs out onto greaseproof paper on a baking tray. Leave a little room between them for spreading out a little.
- Pop them into the oven for 25 to 30 minutes.
- I found just before the time was up I needed to turn them over in the oven and give them a couple of minutes on the other side to fully dry the pastry out.
- Once done take them out, pearce the end with a sharp knife so the steam can escape and cool them fully on a cooling rack.
- Once cooled lightly whip the double (heavy) cream or prepare whatever cream you are using.
- Then melt the chocolate in a bowl in the microwave for 30 seconds at a time until all melted and just spoon the chocolate on top.
- Leave the chocolate to set about 10 minutes then eat in 15 seconds flat!