French Chocolate Eclairs

Ingredients

1/4 cup (60mL) water
1/4 cup (60mL) milk
50 g unsalted butter, at room temperature, chopped
1/2 cup (75 g) plain flour, sifted
2 tsp caster sugar
1/4 tsp fine salt
2 free-range eggs, at room temperature
1 1/4 cups (310mL) thickened cream
2 Tbs icing sugar
1 tsp vanilla paste
200 g dark chocolate, chopped
25 g butter

Method

Place the water, milk and butter in a medium saucepan over medium heat. Cook, stirring, for 3-4 minutes or until butter melts and mixture just comes to the boil.

Combine the flour, sugar and salt in a bowl. Add to the butter mixture and use a wooden spoon to beat until well combined. Place over low heat and cook, stirring, for 1-2 minutes or until the mixture forms a ball and begins to come away from the side of the pan. Transfer to the bowl of an electric mixer fitted with a paddle attachment and set aside for 5 minutes to cool.

Whisk 1 egg in a small bowl and set aside. Whisk the remaining egg in a small bowl, then add it to the flour mixture. Beat on medium or until just combined. Gradually add a little of the reserved egg, beating until the mixture just falls from the paddle, but still holds its shape.

Preheat the oven to 180 C. Grease a large baking tray with spray oil. Transfer dough to a piping bag fitted with a 1 cm-wide star nozzle. Pipe 12 cm logs onto the tray 3 cm apart. Brush the tops with a little of the remaining egg. Bake for 25 minutes or until the eclairs are puffed and golden.

Remove from the oven and turn the oven off. Use a skewer or a small knife to pierce one end of each eclair to release the steam. Return the eclairs to the oven for 5-8 minutes or until dark golden. Remove from the oven and transfer to a wire rack to cool.

Meanwhile, place cream in a bowl with the sugar and vanilla. Use an electric mixer to whisk until firm peaks form. Place in the fridge to chill.

Place the chocolate and butter in a heatproof bowl over a saucepan of simmering water. Stir until melted and smooth. Remove from heat and place in the fridge for 10 minutes or until slightly thickened.

Dip tops of eclairs in the chocolate mixture and place on a tray, chocolate-side up. Place in the fridge for 30 minutes or until set.

Use a serrated knife to carefully cut eclairs in half horizontally. Pipe or spoon the whipped cream onto the bases and replace the tops to serve.

Credits: Coles

Photo Credits: Coles