Classic chocolate éclair
with cream and chocolate ganache
For the choux pastry
- 65g Plain flour
- 50g Unsalted butter
- 2 Eggs
- Pinch of salt
For the filling:
- 180ml Double cream
For the chocolate ganache
- 100g Milk chocolate
- 20ml Double cream
It was about dang time for a classic éclair recipe on this blog. These puffy choux pastry buns filled with freshly whipped cream and topped with a rich chocolate ganache are surprisingly easy to make.
Friends, let’s make some classic chocolate éclairs!
Preheat the oven to 200C and lightly grease a baking tray.
Sift the flour onto a big plate or bowl and set aside. In a medium sized pan melt the butter and salt together with 120ml of water but don’t let the water boil and begin to evaporate. Once the butter is melted, quickly bring the mixture to the boil and tip in all the flour. Quickly remove the saucepan from the heat and beat with a wooden spoon to make a smooth dough.
Once combined place the pan back on a low heat and beat for about a minute to cook it slightly. The dough should be smooth and glossy. Transfer the dough into a large mixing bowl and leave to cool until lukewarm.
Beat the eggs in a separate bowl, then gradually beat them into the dough with an electric whisk. Spoon the pastry into a piping bag and pipe 4in lengths onto the lightly greased baking tray and bake in the oven for 15 minutes.
After 15 minutes, reduce the temperature to 170C (gas mark 3) and bake for further 10 minutes, or until golden.
Remove the pastry from the oven and very carefully make a small hole in the side of each one. This will allow the steam to escape. Place the eclairs back in the oven and bake for around five more minutes, until the pastry is completely crisp.
When cooked, remove from the oven and place onto a wire rack to cool. Meanwhile, whip the cream in a bowl until stiff before transferring into a piping bag. Once the éclairs have cooled, make a small hole in the bottom of each one and pipe in the freshly whipped cream.
Place the chocolate into a large heatproof bowl. In a small saucepan, bring 20ml of cream just to a boil and pour over the chocolate. Let stand for a few minutes then stir until smooth. Dip the tops of the éclairs in the chocolate ganache and let it set before serving.