Chocolate Eclairs

Him Indoors is more than just a pretty face. I was very impressed to find these waiting for me when I got home one afternoon last week. I was too full to put the recipe up at the time, but I’ve calmed down a bit now, so here it is.

Chocolate Eclairs

Makes 8

The choux pastry:
70g / 2.5oz flour
60g / 2oz butter
2 eggs
150ml water

The cream:
280ml / 0.5 pints whipping cream
1/4 tsp vanilla
2 tbsp icing sugar

The chocolate:
60g / 2oz chocolate
butter
1 tsp water

Preheat the oven to 200°C / 400°F / Gas 6. Melt the butter in a pan, add the water. Bring to the boil, then take off the heat and mix in all the flour very quickly. Let the mixture cool, then beat the eggs and mix these in a little at a time. Pipe onto a baking sheet, then bake for 30 mins.

Meanwhile mix up the cream and chocolate and wait! When the eclairs are cooked, let them cool, then cut in half, pipe in the cream, and pipe the chocolate onto the top.

Then if you’re feeling really ambitious, make your own beard papas afterwards!

Now we didn’t get the filling quite right when we made these. Vanilla custard is lovely, but too runny. However I’ve just made a break-through by looking at the official BP website:

“The filling is a mixture of custard and whipped cream”

A-ha! Just call me Poirot. I think we’ll have to make them again very soon to try this out.

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