These chocolate eclairs with a vanilla bean cream filling have been made a little more decadent with the addition of edible gold dust. They could also be decorated with gold leaf or just with the melted chocolate.
3 people made this
Makes: 12 eclairs
50g cold butter, cubed
75ml cold water
75g plain flour
300ml whipped cream
2 tablespoons icing sugar
1 vanilla bean, split, seeds scraped
100g good quality dark chocolate, grated
75g good quality dark chocolate, melted
edible gold glitter dust, to decorate
Method Prep:20min › Cook:30min › Extra time:30min › Ready in:1hr20min
Preheat oven to 220 C / Gas 7. Grease two baking trays and line with baking parchment.
Combine butter and water in a small saucepan over high heat; bring to the boil. Stir in flour, beating with a wooden spoon for 1 minute or until mixture comes away from the side of the pan to form a smooth ball. Transfer mixture to a mixing bowl. Allow to cool slightly. Using electric beaters, beat in eggs, 1 at a time, until mixture becomes smooth and glossy.
Spoon choux pastry mixture into a piping bag fitted with a 2cm plain nozzle. Pipe 7cm logs, about 5cm apart, onto prepared trays. Bake eclairs for 10 minutes. Reduce temperature to 180 C / Gas 4. Bake for a further 15 minutes or until golden and crisp. Cool on trays for 10 minutes before transferring to a wire rack to cool.
Meanwhile, using electric beaters, whip cream, sugar and vanilla seeds until firm peaks form. Stir in grated dark chocolate.
Cut eclairs in half lengthways and fill with cream mixture. Spread melted chocolate over top of eclairs and refrigerate until chocolate is set. Dust with gold glitter to decorate.