ECLAIRS

While the Muffins were in the oven for some reason I still had the urge to create something else and decided on some Choux pastry with which to make some Chocolate Eclairs which my wife adores.

And here they are filled with whipped cream and decadent.

The recipe I used is one from Simon Rimmer which is:-


INGREDIENTS:

For the eclairs
150g/6oz Butter
225ml/8fl oz water
225g/8oz plain flour,plus extra for dusting
6 free range eggs
pinch of salt
300ml double cream

For the sauce
100g/4oz Caster Sugar
100ml/4fl oz water
50g/2oz dark chocolate(broken up)
25g/1 oz butter

Method
1) For the eclairs,place the butter and water into a pan and bring upto the boil.
2) Once the butter has melted take the pan off the heat and tip in all the flour.Beat well with a wooden spoon until the mixture comes away from the sides of the pan.
3) Beat in the eggs one at a time until fully incorporated.Stir in the salt.
4) Transfer the mixture into a piping bag and allow to cool for a few minutes.Preheat the oven to 200oC/400oF/Gas Mark6.
5) Pipe about 6 to 8 lengths of pastry onto a floured baking sheet.The pastry will double in size as it cooks,so give them plenty of space to expand on the baking sheet.
6) Transfer to the oven and bake for 30-40 minutes or until they're golden and firm.
7) Remove from the oven and make a small slit in the sides of the eclairs to allow the steam out of them.
8) In a bowl whip the cream til it forms stiff peaks.
9) You now have a choice between slicing the eclairs and filling with cream or as I did make a small hole in one end and pipe it in.
10) For the chocolate sauce place the sugar and water into a pan and heat gently until the sugar has dissolved.Bring to the boil and boil for 4-5 minutes,or until it thickens.Take the pan off the heat and allow to cool for 5 minutes.
11) Add the chocolate and butter to the pan and stir well until the chocolate has melted.Allow to cool,stirring occasionally.When the sauce has has cooled and thickened,spread it on top of the eclairs and serve.