Double chocolate eclairs
Cream-filled choux pastry fingers are a patisserie classic - this recipe has a double dose of chocolate
Difficulty and servings
MAKES 12-14
Preparation and cooking times
Prep 40 mins
Cook 40 - 45 mins
plus cooling
- To make the filling, heat the milk and vanilla to boiling point. Meanwhile, whisk the egg yolks and caster sugar until pale, then stir in the cornflour. Pour the hot milk over the egg yolk mixture and whisk until smooth. Return to the pan and heat gently, stirring constantly, until thick.
- Put the thick custard into a clean bowl, add the chocolate and stir until melted. Cover the surface with cling film and leave to cool completely.
- Heat oven to 220C/200C fan/gas 7. To make the pastry, heat the milk, butter and 4 tbsp water over a gentle heat until the butter melts. Increase the heat and bring to the boil, then remove from the heat and quickly beat in the flour, sugar and a pinch of salt. Keep stirring until the mixture is smooth, glossy and comes away from the sides of the pan. Allow to cool for a few mins, then gradually add the eggs, mixing well between each addition.
- Line a baking sheet with parchment, then spoon the pastry mix into a piping bag fitted with a 2cm plain nozzle. Pipe 12-14 even buns, about 10cm long and 2cm wide, leaving space for expanding between each one. Bake for 15 mins or until golden brown and doubled in size. Cool.
- For the glaze, heat the double cream, sugar and vanilla to boiling point. Put the chopped chocolate in a heatproof bowl and pour over the cream mixture. Stand for 2-3 mins, then add the butter and stir until smooth and glossy.
- To assemble the eclairs, cut them in half lengthways and pipe in the filling. Spread the chocolate glaze over the top of each eclair and leave to set before serving.
PER SERVING
276 kcalories, protein 5g, carbohydrate 25g, fat 17 g, saturated fat 10g, fibre 1g, sugar 17g, salt 0.1 g
Recipe from Good Food magazine, April 2012.
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http://www.bbcgoodfood.com/recipes/2053649/
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Ingredients
FOR THE FILLING
- 350ml milk
- 1 tsp vanilla extract
- 4 medium egg yolks
- 50g caster sugar
- 1 tbsp cornflour
- 75g dark chocolate (70%) chopped
FOR THE CHOUX PASTRY
- 4 tbsp milk
- 50g unsalted butter , diced
- 100g plain flour , sifted
- 1 tsp caster sugar
- 3 medium eggs , beaten
FOR THE CHOCOLATE GLAZE
- 100ml double cream
- 1 tbsp soft light brown sugar
- 1 tsp vanilla extract
- 100g dark chocolate (70%), chopped
- 25g unsalted butter
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Difficulty and servings
MAKES 12-14
Preparation and cooking times
Prep 40 mins
Cook 40 - 45 mins
plus coolingIngredients
FOR THE FILLING
- 350ml milk
- 1 tsp vanilla extract
- 4 medium egg yolks
- 50g caster sugar
- 1 tbsp cornflour
- 75g dark chocolate (70%) chopped
FOR THE CHOUX PASTRY
- 4 tbsp milk
- 50g unsalted butter , diced
- 100g plain flour , sifted
- 1 tsp caster sugar
- 3 medium eggs , beaten
FOR THE CHOCOLATE GLAZE
- 100ml double cream
- 1 tbsp soft light brown sugar
- 1 tsp vanilla extract
- 100g dark chocolate (70%), chopped
- 25g unsalted butter
PER SERVING
276 kcalories, protein 5g, carbohydrate 25g, fat 17 g, saturated fat 10g, fibre 1g, sugar 17g, salt 0.1 g
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24 April 2012
Julie Bahrain rated and commented on this recipe
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