It's the Chocolate Éclairs!
It's a celebration of my 2 months baking experience!
For the éclairs
- 150g unsalted butter
- 225ml water
- 225g plain flour, plus extra for dusting
- 6 free-range eggs
- pinch salt
- 300ml / a pint double cream
For the sauce
- 100g caster sugar
- 100ml water
- 50g dark chocolate, broken into pieces
- 25g butter
1. For the éclairs, place the butter and water into a pan and bring up to the boil. Once the butter has melted, take the pan off the heat and tip in all the flour. Beat well with a wooden spoon until the mixture comes away from the sides of the pan.
2. Beat in the eggs one at a time until completely incorporated. Stir in the salt.
3. Transfer the mixture to a piping bag and allow to cool for a few minutes. Preheat the oven to 200C/400F/Gas 6.
4. Pipe about 6-8 lengths of pastry onto a floured baking sheet. The pastry will at least double in size as it cooks, so give the éclairs plenty of space to expand on the baking sheet.
5. Transfer to the oven and bake the éclairs for about 30-40 minutes, or until golden-brown and firm.
6. Remove from the oven and allow to cool completely.
7. In a bowl, whip the cream until soft peaks form when the whisk is removed. Slice the éclairs in half lengthways and fill with cream.
8. For the sauce, place the sugar and water into a pan and heat gently until the sugar has dissolved. Bring to the boil and boil for 4-5 minutes, or until it thickens. Take the pan off the heat and leave to cool for five minutes.
9. Add the chocolate and butter to the pan and stir well until the chocolate has melted. Allow to cool, stirring occasionally. When the sauce has cooled and thickened, spread it on top of the éclairs and serve.