Double chocolate eclairs
By Good Food
Cream-filled choux pastry fingers are a patisserie classic – this recipe has a double dose of chocolate
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Prep:40 mins
Cook:45 mins
Plus cooling - More effort
Nutrition per serving
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kcal 276
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fat 17g
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saturates 10g
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carbs 25g
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sugars 17g
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fibre 1g
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protein 5g
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salt 0.1g
Ingredients
- 350ml milk
- 1 tsp vanilla extract
- 4 medium egg yolks
- 50g caster sugar
- 1 tbsp cornflour
- 75g dark chocolate (70%) chopped
- 4 tbsp milk
- 50g unsalted butter, diced
- 100g plain flour, sifted
- 1 tsp caster sugar
- 3 medium eggs, beaten
- 100ml double cream
- 1 tbsp soft light brown sugar
- 1 tsp vanilla extract
- 100g dark chocolate (70%), chopped
- 25g unsalted butter
Method
To make the filling, heat the milk and vanilla to boiling point. Meanwhile, whisk the egg yolks and caster sugar until pale, then stir in the cornflour. Pour the hot milk over the egg yolk mixture and whisk until smooth. Return to the pan and heat gently, stirring constantly, until thick.
Put the thick custard into a clean bowl, add the chocolate and stir until melted. Cover the surface with cling film and leave to cool completely.
Heat oven to 220C/200C fan/gas 7. To make the pastry, heat the milk, butter and 4 tbsp water over a gentle heat until the butter melts. Increase the heat and bring to the boil, then remove from the heat and quickly beat in the flour, sugar and a pinch of salt. Keep stirring until the mixture is smooth, glossy and comes away from the sides of the pan. Allow to cool for a few mins, then gradually add the eggs, mixing well between each addition.
Line a baking sheet with parchment, then spoon the pastry mix into a piping bag fitted with a 2cm plain nozzle. Pipe 12-14 even buns, about 10cm long and 2cm wide, leaving space for expanding between each one. Bake for 15 mins or until golden brown and doubled in size. Cool.
For the glaze, heat the double cream, sugar and vanilla to boiling point. Put the chopped chocolate in a heatproof bowl and pour over the cream mixture. Stand for 2-3 mins, then add the butter and stir until smooth and glossy.
To assemble the eclairs, cut them in half lengthways and pipe in the filling. Spread the chocolate glaze over the top of each eclair and leave to set before serving.
