I love a Chocolate Eclairs.
Soft pastry, cream bursting, and chocolate swooning bites are the perfect sweet treat. Paired with a coffee you find yourself in a magical place.
Here is the recipe, as promised from last week. Forgive me, alas, it is a day late but you see, yesterday was my birthday and I spent the day out in the sunshine with my family being loved on by them - far from the computer and all you my lovelies.
If you dare to cook them, and they are really easy, they will be as good as a birthday for you too.
This recipe comes from the Super Food Ideas Magazine August 2011, recipe by Kim Coverdale - I so owe her my hips from these babies.
60g chopped butter
2/3 cup plain flour
3 eggs, lightly beaten
2/3 cup cold water
Place butter and the cold water in a saucepan over medium heat and cook until the butter has melted and just starting to boil.
Reduce heat to very low. Add the flour and cook till the mixture comes away from the sides and forms a dough-like ball. Take the pan off the heat and allow to cool for 5 minutes.
Add in most of the lightly beaten eggs (leave a little in the bowl for brushing the dough before it goes in the oven), and mix until well combined.
Place mixture in a piping bag with a 1 - 2 cm nozzle of choice (You could use a star nozzle).
Preheat oven to 220C/200C fan forced.
Pipe 12cm long or there-ish logs onto baking trays lined with baking paper. About 6cm apart.
Brush with reserved egg.
Bake one tray at a time for 5 min then reduce heat to 180C/160C fan forced, and bake for 8 to 10 minutes until golden and puffed.
Next, cut them horizontally into halves and return them to the oven, cut-side up. Bake for another 5 minutes to dry out centers. Cool on tray. Cook next tray.
Choc Eclair Time:
300mls of cream
1 tsp of vanilla extract
100g dark chocolate, 70% coco, chopped
Whip cream with vanilla until firm peaks.
Melt butter and chocolate together in microwave on Medium-High for 1 to 2 minutes stirring every 30 sec, till smooth and runny.
Spoon cream onto eclair bases (or pipe).
Spread tops with chocolate mixture.
Place top and bottoms together and refrigerate for 20min until chocolate has set.