The Great British Bake Off is here again! When we find ourselves taking on all sorts of baking challenges. Here is a fool-proof recipe for backing the perfect chocolate éclair.
Choux pastry
- 600 ml water
- 12 tsp caster sugar
- 255 g butter
- 345 g flour
- 9 eggs
- A pinch of salt
Place the water, sugar and butter into a pan and melt. Turn up the heat and add the flour and salt. Remove from the heat and beat until smooth. Allow to cool in the bowl. Beat in eggs slowly until the paste has a glossy consistency. Preheat the oven to 200 degrees celsius and place in the bottom of a roasting tray. Pipe the choux paste in even sausages onto a greased baking tray; they should be about 10cm in length and 1cm in diameter. Just before placing into the oven, pour some boiling water into the baking tray, this helps the rise of the choux pastry and will give a good glossy finish. Bake for 20 minutes.
Allow to cool.
Chantilly Cream
- 250 ml cream
- 1 vanilla pod
- 45 g caster sugar
Cut the vanilla pod in half-length and scrape out the seeds. Using half the seeds add to the cream and sugar and beat until a stiff consistency is achieved.
Chocolate sauce
- 200 ml water
- 160 g sugar
- 400 g chocolate
Melt the sugar and water, add the chocolate, stir and add a knob of cold butter to finish
Make a small hole at the end of each éclair, pipe in the cream and dip the top into the chocolate sauce.
Serve and enjoy!
For more information please do get in touch via our contact form or give us a call on 020 7390 1590 to discuss your event.