| Servings | serves |
Ingredients
- 60 grams Unsalted Butter
- 1/2 cup Plain Flour
- 2 Eggs beaten
Filling
- 1 Egg separated
- 8 teaspoons Caster Sugar
- 2 teaspoons Cornflour
- 4 teaspoons Plain Flour
- 150 ml Milk
- 50 grams Dark Chocolate
Icing
- 30 grams Unsalted Butter
- 50 grams Dark Chocolate
- 1 cup Icing Sugar
- 8 teaspoons Milk
Ingredients
Filling
Icing
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Instructions
- Preheat oven to 200c. Grease 2 large baking trays.
- Place the butter and 150ml water in a saucepan; bring to the boil over a medium heat. Quickly remove from heat and stir in the flour immediately. Return to a low heat and beat mixture with a wooden spoon until smooth. Remove from heat. Gradually beat in the eggs until mixture is smooth and glossy.
- Place a piping bag fitted with a 1cm smooth pip in a tall jug; fold ends over top of jug. Spoon the pastry mixture into the bag. Pipe the mixture onto the baking trays in twenty 7.5cm lengths.
- Bake for 20 minutes, until well risen and golden. Transfer to a wire cooling tray. Slit each eclair down one side to let any steam out. Leave to cool completely.
- For the filling, put the egg yolk, sugar, cornflour and flour into a small bowl; beat well. Stir in 4 teaspoons milk until smooth. Heat the remaining milk until hot but not boiling. Stir into the filling mixture. Pour mixture into a saucepan; cook over a medium heat, stirring constantly, until a thick, smooth custard forms. Add chocolate; stir until melted. Pour into a bowl and cover surface with plastic wrap. Leave to cool completely. Whisk egg white until stiff. Fold into the custard.
- For the icing, put the butter and chocolate in a heatproof bowl over a pan of simmering water and allow to melt. Remove bowl and beat in the icing sugar and milk. Chill until slightly thickened.
- Spoon the filling evenly into the eclairs. Spread icing on top of each and decorate with a fork. serve immediately.
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