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ÈCLAIRS

Makes approximately 48 èclairs

Ingredients

DOUGH:
250 ml Water
60 g Butter
250 ml Cake Flour
Pinch of salt
4 Big eggs

FILLING:
400 ml Fresh Cream
100 ml Castor Sugar
5 ml Vanilla essence
150 g Chocolate, melted

Method

DOUGH:

  1. Preheat oven to 200°C.
  2. Prepare bake plates with Spray and Cook.
  3. Put water and butter in a pot and bring to boil.
  4. Add flour and salt to butter and stir with a wooden spoon until smooth – WORK QUICKLY.
  5. Once it forms a ball in the middle of the pot, add eggs one by one whilst stirring quickly and make sure it mixes all very well and stay smooth.
  6. Remove from stove.
  7. Put the dough into an icing bag and squeeze into finger shape dough of ± 4cm long onto baking plate or do drops of ± 4cm in diameter.
  8. Bake for 15 minutes at 200°C.
  9. Lower the temperature to 180°C and bake for another 10 minutes.
  10. Remove from oven and bake plate and leave to cool on wire rack.
  11. Use a pen and pin a small hole in each top so that air can release and it will help the éclair not to become soggy.
  12. Split eclairs open; remove tops and set aside.

FILLING:

  1. Beat cream with an electric mixer until it starts to thicken.
  2. Add the castor sugar and essence gradually to the cream.
  3. Beat until stiff.
  4. Use a teaspoon to fill the éclairs.
  5. For the frosting, melt the chocolate for 3 minutes in the microwave and spoon melted chocolate on top of each éclair with a teaspoon.
  6. Store in a container in the refrigerator.