My Patisserie



 Prep.Time: 10-15 min
 Cook.Time: 18-20 min
 Difficulty: Medium
 12-15 Eclairs


 Large Mixing Bowl
 Piping Bag
 Baking Tray
 Wooden Spoon


for the pastry
 50g/2oz Butter or Spread
 100g/4oz Plain Flour
 3 Eggs
 150ml/¼ pint Water  

 500ml/¾ pint Whipping Cream
 100g/4oz Melted Chocolate


Pre-heat oven to 220°c / 425°f / Gas Mark 7.
Put butter and water in the saucepan and heat gently until the butter has melted.
Once the butter has melted turn up the heat and bring to the boil.
Remove from heat when boiling point is reached and stir in the flour.
Return to the heat and stir until the mixture forms a ball.
Transfer the ball to a large mixing bowl and place in fridge to cool.
When cooled, beat the eggs into the mixture a little at a time using a wooden spoon.
Grease the baking tray then run cold water over it to leave a film of water on top.
Spoon pastry mixture into the piping bag.
Pipe mixture into 4" / 10cm lengths for finger eclairs or 1" / 2.5cm blobs for bun eclairs.
Place in the oven on a high shelf, but not the top, for 18-20 minutes.
The pastries should be well risen and brown when done.
As soon as they come out of the oven cut a slit in each one to allow the steam to escape.
Leave to cool on a wire rack.
Whip the cream and melt the chocolate while the pastries are cooling.
Once the pastries are cooled, pipe the cream into the pastries through the slit you made earlier.
Spread the melted chocolate on top of the eclairs.
Store in the fridge to prevent the cream from reverting to liquid.

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