Tess' Double Chocolate Eclairs!
Tess' Double Chocolate Eclairs!
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I have always LOVED eclairs. They’re my favourite sweet treat, without a doubt. I remember going to London for the first time when I was about 7 years old and buying an éclair from Harrods so vividly. I do think the best éclair I’ve ever had is the ones I made from this recipe though! I've added my own Nutella flavoured twist to this recipe. It is originally a Mary Berry recipe, but the one I followed can be found here!
Choux pastry sounds fancy and difficult, but please don’t let that put you off as it’s SUPER easy! It is quick to make too, and you can easily turn this recipe into profiteroles if you wanted!
I hope you enjoy the recipe and don't forget to buy your tickets for Bonjour Bakery our charity live bake along event in aid of The Trussell Trust 25th April 1pm here!
Prep Time: 30 minutes. Cook Time: 30 minutes. Decorating Time: 5 minutes. Servings: 12 Eclairs
To start, preheat the oven to 200ºC or 180ºC fan. Grease a large baking tray or two smaller ones.
Measure out your flour and put beside your hob.
Add the butter and water to a pan and melt the butter over a low heat. Slowly bring it to the boil.
Once the butter/water is boiling, remove off the heat and add the flour all at once and mix till you have a soft ball. Leave to cool slightly.
Break the eggs into a separate bowl/jug and whisk slightly. Add the eggs a bit at a time and beat well with every addition so you’re left with a shiny paste.
Spoon the dough into a piping bag.
Cut a 1cm hole in the end or use a 1cm piping nozzle and pipe the eclairs onto greased baking trays about 10-15cm long.
Make sure you allow room for them to spread!
Put them in the oven for 10 mins then reduce the temp to 170ºC/150ºC fan and bake for a further 10-15mins until they are well risen and golden brown.
Take them out of the oven and poke a hole in the bottom to release the steam.
Next, its time to make the filling. Put 250ml of double cream in a bowl and whisk with an electric whisk for about a minute and then add two tablespoons of Nutella and continue whisking until it’s just firm enough to pipe.
Fill each éclair with the whipped cream with a piping bag with a plain nozzle by sticking it into the small hole you made earlier. Only fill each éclair when you are ready to eat them, if they sit for too long with the cream inside they’ll go a little soggy!
Now it’s time to make the icing! Melt the chocolate, either in the microwave or a bowl set over a pan of hot water (making sure the bowl isn’t touching the water).
Add the butter and water to the chocolate and continue to cook on a low heat until everything has melted. Stir occasionally.
Add the icing sugar and mix well until it’s smooth.
Spoon the chocolate mixture over the top of each éclair and leave to set.
And there you have it! Chocolate coated, chocolate filled eclairs. Best enjoyed with a coffee & your feet up! You deserve it, after all you've just been baking for an hour!
If you want to learn a new bake, check out our other blogs, and why not come to our event Bonjour Bakery and bake a French Fruit Tart! Link to tickets is here!
We can't wait to see your bakes! Don't forget to tag Buzzin Bee Events in your creations on Instagram and use the hashtag #CreateABuzz
We Need Your Help!
We Need Your Help!
As Buzzin Bee Events are non-for-profit event organisation, we currently have limited funds to organise this event. Please consider making a donation to our fundraiser using the link to the left. By doing this you help us help The Trussell Trust in putting an end to hunger within the UK, every penny counts towards providing food for those in need!
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