Eclairs

Ingredients

Choux pastry​

65g strong flour​

120ml water​

50g butter​

2 eggs​

​

For the topping​

200g chocolate (dark preferably)​

​

For the filling​

300ml double cream​

1tsp vanilla essence​

1tbsp Icing sugar

Method

1. Preheat oven to 200ºC or gas mark 7​

​2. Fold a sheet of grease-proof paper in half, then unfold and sift the 65g flour onto the grease-proof ​paper.

3. Add 120ml and 50g butter to a saucepan and bring to the boil. 

4. Once boiling remove from the heat and pour in the flour​. Beat with a wooden spoon until a dough is formed. 

5. Return the pan to the heat and cook for 1 minute.​

6. Transfer to a glass bowl and leave to cool.

7. Beat the eggs in a jug​ and add bit by bit into the dough stirring furiously. You may not need all the egg. 

8. The mix should glossy and leave a V when it drops from the spoon.​

9. Pipe onto a baking tray and bake for 20-25 minutes. Place on a cooling rack.

10. Whip 300ml double cream with the 1 tbsp icing sugar and 1 tsp vanilla.​

11. Slice eclairs with a bread knife once cool and pipe cream in. 

12. Melt the chocolate in a bain-marie​ and dip / spread along the eclairs.