For the second blog post of the week I’ve decided to try another recipe that I’ve always wanted to make but never have. Eclairs have been one of my favourites since being a kid and just being able to create these myself will just be amazing.
- Preheat the oven to 170°C and prepare a baking tray with greaseproof paper.
- Place water, milk, butter, sugar, and salt into a medium pot over a high heat bringing the mixture to a boil until the butter has melted
- Remove from the heat and using a wooden spoon quickly beat in the flour.
- Turn the heat to medium and return the pan to the hob. Cook for one minute beating all the time or until the mixture comes away from the pan
- Remove from the heat and gradually beat in the eggs until you have a smooth consistency.
- Transfer the mixture to a piping bag with a round nozzle and let it cool for 5 minutes in the bag to stiffen up slightly. (I fold my piping bag over a glass to make it easier to fill)
- Pipe the eclairs onto the greaseproof paper then bake them for 30-35 minutes or until golden brown.
- Whisk the heavy cream with an electric mixer until it forms stiff peaks, add icing sugar to taste and transfer it to a piping bag
- When cooled, pierce the underside of the eclair 3 times using a small knife and then fill the holes with cream.
- Break the chocolate up into a bowl and set over a pot of boiling water, add in butter and water and heat until the chocolate has melted.
- Remove the heat and add the icing sugar mixing well until smooth. Spoon on or dip the éclair top into the chocolate mixture
- Place them in the fridge just to set the chocolate slightly and after that enjoy them.
This is the best recipe ever! They tasted like the real thing and I’m super proud that I managed to make these and I can guarantee I will be making them again because I loved them!
Hope you all enjoyed this and I will see you next week for the next one!