Chocolate éclairs

AT A GLANCE

  • Serves 15 people

It doesn't get much tastier than this classic pastry.

  • 1 qty choux pastry (see note)
  • 200 gm dark chocolate (40% cocoa solids), coarsely chopped
  • 350 ml pouring cream
  • 2 tbsp vegetable oil
  • 2 tbsp pure icing sugar, sifted
  • 1 tsp vanilla paste
01   Preheat oven to 220C. Spoon choux pastry into a piping bag fitted with a 20mm plain nozzle. Pipe 12cm-long strips onto a baking paper-lined oven tray. Bake for 15 minutes, then reduce heat to 180C, prick pastries with a skewer or tip of a small knife and bake until golden (about 5 minutes). Cool on a wire rack to room temperature, then halve lengthways and set aside.
02   Meanwhile, combine chocolate and 50ml cream in a small saucepan and stir over low heat until chocolate melts and mixture combines. Stir in vegetable oil and set aside.
03   Whisk remaining cream, icing sugar and vanilla paste in a bowl until soft peaks form, then spoon into a piping bag fitted with a 20mm nozzle and pipe into prepared pastries. Spread éclair tops with chocolate mixture and serve immediately.

Note Follow steps 1 to 3 for choux pastry.

Topics:

BAKING, MASTERCLASS, PASTRY, CHOCOLATE, DESSERT, FRENCH, VANILLA, AUTUMN

Recipe:

RODNEY DUNN

Photography:

ANSON SMART

Styling:

GERALDINE MUNOZ

FEATURED IN

Apr 2008

Apr 2008

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