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Chocolate Éclairs

Preparation time: 30

Cooking time: 30

Serves: 18 éclairs

(4 votes, average: 4.50 out of 5)
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We are delighted to feature this recipe for Chocolate Éclairs. It is a simplified version of food blogger Dermot O Sullivan’s recipe from Gas Mark Seven.

“There is something I really love about light éclairs; covered with a luxurious layer of silky, shiny chocolate icing….  served up alongside a freshly brewed coffee. It’s so easy to bake your own at home for that special birthday party, Sunday afternoon treat or even as a nice gift for friends.  Éclairs are made using a pastry called choux pastry which is a very light pastry used to make profiteroles, éclairs… …When it comes to choux pastry…..it just requires diligence, speed but most importantly – your strong hand!” –  Dermot O Sullivan 2013.

Ingredients

Choux Pastry(Éclairs)

– 150g  Strong White Flour (Sieved)
– 100g Avonmore Butter (Cubed, Room Temperature)
– 250ml Water
 – 4 O’ Egg Free Range Eggs (Beaten together and set aside)

Cream filling

-300ml Avonmore Double Cream
-75g Icing Sugar

Chocolate Sauce:
– 175g Lily O Brien’s Dark Chocolate (70% Coca)
– 175g Avonmore Double Cream

Method:

1. Preheat the oven to 200c / Gas mark 6. Sift the strong white flour onto a large piece of parchment paper, twice and set aside for later.

2. Melt the butter with the water in a medium sized saucepan , stirring with a wooden spoon. Bring to the boil.
Stir in the flour. Beat the mixture vigorously using a wooden spoon, until it forms a soft ball and is well combined.

3. Add the  beaten eggs, in stages, beating vigorously until all the eggs are combined with the flour and butter.

4. Place the dough into a piping bag  and  pipe 10cm long fingers spaced  3cm apart.

5. Brush the éclairs lightly with egg wash. Bake for 20 minutes. Remove and cut each one along the side. Return to the oven for 5 minutes. Remove and leave to cool.

6.   Place the cream into a bowl and whip until it forms soft peaks. Fold in the sieved icing sugar.

7. Place the cream (for the chocolate sauce) in a heatproof bowl over a pan of simmering water and stir very hot but not  boiling.  Stir in the chocolate until fully combined.


8. Coat the top of the éclairs with a layer of chocolate and allow to cool.

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