Chocolate eclairs

    1 hour 15 min

    Very delicious :). Cream puff pastries are filled with vanilla pastry cream and coated with melted chocolate for a tasty snack.

    Fife, Scotland, UK
    5 people made this

    Makes: 10 

    • For the pastry
    • 65g plain flour
    • 2 medium eggs
    • 50g butter
    • 150ml water
    • For the vanilla cream
    • 200ml whipping cream
    • 1/2 teaspoon vanilla essence
    • 1 tablespoon icing sugar
    • For the chocolate topping
    • 100g plain chocolate
    • 2 tablespoons water
    • 25g softened butter

    Prep:25min  ›  Cook:35min  ›  Extra time:15min cooling  ›  Ready in:1hr15min 

    1. Preheat oven to 220 C / Gas 7. Grease baking tray. Hold baking tray under a cold tap then shake off any water.
    2. Sift flour onto kitchen roll or tin foil and put to one side. Break eggs into a small bowl and beat.
    3. Cut the 50g butter into small pieces and put into a saucepan with the 150ml water. Heat gently and take off heat when mixture boils.
    4. Straight away, tip the flour into the pan and stir for 1 minute until mixture begins to form a ball in the middle of the pan. cool for 5 minutes.
    5. Add a little egg, stir in well then repeat until all egg is used. Put teaspoonfuls of pastry onto baking tray.
    6. Bake in the preheated oven for 10 minutes, then reduce the temperature to 190 C / Gas 5 and remain cooking until puffy and dark golden, a further 25 minutes.
    7. Prick a hole in each one to let out steam. Leave to cool.
    8. While buns are cooling, add all vanilla cream ingredients to a bowl and beat until light and fluffy.
    9. When buns are cold, cut each one in half horizontally, then fill with vanilla cream.
    10. Melt the chocolate with the 2 tablespoons water and 25g butter in a saucepan and coat buns.

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