Origin of dish:
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Type of cooking:
Preparation time: 50 minutes
Cooking time: 30 minutes
Ingredients (serves 6):Method: 1-Making the choux pastry:
Put 120ml of milk and water, 50g of butter and 2 teaspoons of caster sugar in a saucepan.
Bring to the boil then remove the pan from the heat.
Add 60g of flour and mix quickly.
Put the pan back on the hob for one minute and stir the mixture to stop it going dry.
2-Baking the eclairs:
Off the heat, beat in 2 eggs, beating constantly so the mixture remains smooth.
Using a piping bag, form 10 small eclairs on a greased baking tray. Bake for 20 minutes at 200°C (Gas Mark 6-7).
3-Making the crème pâtissière:
In a saucepan, boil 250ml of milk with the vanilla-flavoured sugar.
In a bowl, whip the 2 egg yolks with 50g of sugar.
Mix in the flour.
4-Mixing and cooking the crème pâtissière:
After boiling the milk, pour it into the mixture.
Stir in 80g of chocolate and leave it melt.
Put the saucepan back on the hob and boil the cream for one minute.
5-Making the chocolate icing:
Heat 50g of cooking chocolate in a bain-marie.
Add the icing sugar and butter.
Once melted, remove from the hear and add a tablespoon of water.
6-Finishing off the eclairs:
Once the eclairs have cooled down, make a slit in the side and fill with the crème pâtissière, using a piping bag.
Spread the icing over the tops of the eclairs.
Chill until it's time to serve.