Step 1: You will need….
- for the choux pastry
- 200 ml water
- 120 g butter
- 1 cups (250ml) flour
- 5 eggs
- a pinch of salt
- for the pastry cream:
- 500 ml cream
- 250 g sugar
- for chocolate topping:
- 150 g cooking chocolate
- 60 g butter
- 2 medium pans
- 1 piping bag with medium nozzle
- greaseproof paper
- 1 whisk
- 1 wooden spoon
- 1 bowl
- cling film
- 1 small knife
- 1 baking tray
Step 2: Boil the water and butter
Place the small pan on a medium heat. Add the water, spoon in the butter, add the salt and bring to the boil.
Step 3: Preheat oven
Set the oven to 190ºC (375ºF/ gas mark 5).
Step 4: Make choux dough
Once boiling, add the flour to the pan of water and stir well with your wooden spoon until it forms a smooth dough. Then set aside to cool.
Step 5: Make the pastry cream
Begin by adding the cream and sugar into the large bowl. Then taking your whisk, whisk it continuously until the cream starts to form stiff peaks. Cover the bowl with cling film and place into the fridge until you need to use it.
Step 6: Add eggs to pastry
When the pastry has cooled down add in one egg and thoroughly combine using your wooden spoon, then continue to add all the eggs one by one until the dough has formed a smooth, elastic appearance.
Step 7: Transfer dough into piping bag
Open the piping bag and spoon in the pastry dough. When half filled, close the bag and squeeze the dough down to create enough room for the rest of the dough. When full, close the bag once more and give it one final squeeze down.
Step 8: Pipe the dough
Cover the baking tray with a piece of greaseproof paper and pipe the pastry dough into roughly 3cm wide and 15cm long, log shaped cylinders. They are now ready to bake.
Step 9: Bake
Place the baking tray into the centre of the preheated oven and bake for 25-30 minutes.
Step 10: Make the chocolate sauce
Whilst the pastry is cooking we can melt the chocolate, so place a pan on a low heat and cover with the bowl of chocolate and butter. Allow to melt slowly.
Step 11: Remove from oven
When cooked remove the cooked éclairs from the oven and allow to cool.
Step 12: Fill with cream
When cooled, slice the length of each of the éclairs with a sharp knife and make a slight opening. Then with a spoon fill all the éclairs with the cream.
Step 13: Decorate with chocolate
With a spoon, dribble the melted chocolate lengthways over each éclair and leave them to cool. You could even pop them in the fridge.
Step 14: Serve
Serve these mouth-watering éclairs for dessert or as a special treat.