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5 from 3 votes

Eclairs

Author Diana
Servings 12 eclairs
Prep Time 40 minutes
Cook Time 40 minutes
Total Time 1 hour 20 minutes

Ingredients

  • For the choux pastry
  • 120 ml water
  • 50 g butter
  • 65 g all purpose flour
  • 2 eggs beaten
  • For the filling
  • 1 cup of custard
  • For the icing
  • 50 g dark chocolate chopped
  • 1 tsp butter
  • 2 tbsp water
  • 50 g icing sugar

Instructions

  • To make the choux pastry, pour the water into a saucepan and add the butter on medium heat. when the butter melts, bring to a boil. Add in all the flour and set aside.
  • Stir quickly until the flour has blended in with the liquid and the mixture leaves the sides of the pan and makes a soft ball.
  • Leave the mixture to cool slightly, start by beating in the eggs. The more air you can incorporate, the lighter is the pastry.
  • Spoon the paste into a piping bag fitted with a 1cm star nozzle and pipe finger lengths. Before baking, sprinkle over a few drops of cold water.
  • Bake the eclairs for about 20 minutes on 200c.
  • Leave to cool on wire rack.
  • Fill each eclair with custard by inserting the tip of a pipping bag into the eclair in 3 places (the ends and the middle) by squeezing in the custard until it almost starts to come out.
  • To make icing: Boil water in a saucepan, and melt the chocolate by putting it in a bowl with butter and water. Stir until it melts. Add icing sugar, and stir.
  • Using a knife smooth the melted chocolate over the top of each eclair and leave it to set.