About this recipe:Chocolate eclairs filled with a cheat's secret: shop bought chocolate custard.
1 tub shop bought chocolate custard
1/8 teaspoon salt
125g plain flour
2 tablespoons butter
60g plain chocolate, chopped
125g icing sugar
2 tablespoons milk
1 teaspoon vanilla extract
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Method Prep:25min › Cook:45min › Extra time:10min › Ready in:1hr20min
Preheat oven to 200 C / Gas 6. Grease baking trays.
In a heavy saucepan, combine 125g butter, water and salt over medium-high heat. Bring to the boil, then reduce heat to low. Pour in flour all at once and stir vigorously until fully incorporated and mixture forms a ball. Remove from heat, let rest 5 minutes. Then beat in eggs, one at a time, until well combined.
Drop dough into twelve equal mounds on baking trays. Spread each mound into a 10x1cm rectangle.
Bake in preheated oven 35 minutes, until golden. Remove from oven and make a 2cm slit in the side of each eclair. Reduce heat to 190 C / Gas 5. Return eclairs to oven for 10 minutes. Transfer to a wire rack to cool completely.
Prepare icing while eclairs are cooling. Heat 2 tablespoons butter with chocolate in a small saucepan over medium heat, stirring until melted. Remove from heat and stir in icing sugar, 2 tablespoons milk and vanilla. Set aside.
To assemble: Slice each eclair in half lengthways. Spoon about 1 tablespoon chocolate custard into the bottom half of each eclair. Replace tops and ice with chocolate icing. Chill until serving.