Well I think it’s time for some more baking!! It thought I would try my hand at choux pastry this week and makes some yummy treats in the shape of Chocolate eclairs…….And I can report that they are yummy, I tested every single one myself!! Nom nom……..bigger size dresses here we come!! haha xx
So if any of you fancy being a lardy pants like me, here is the recipe;
- 65g/2.5oz/9 tbsp plain (all-purpose) flour
- pinch of salt
- 50g/2oz/0.25 cup butter, diced
- 150 ml/0.25 pint/two thirds cup of water
- 2 eggs, lightly beaten
For the filling and topping
- 300ml/0.5 pint/ 1.25 cups double (heavy) cream
- 10ml/2 tsp icing (confectioners) sugar, sifted
- 1.5ml/0.25 tsp vanilla extract
- 115g/4oz plain (semisweet) chocolate
- 30ml/2 tbsp water
- 25g/1 oz/2 tbsp butter
1. Preheat the oven to 200○C 400○F/Gas mark 6. Grease a large baking sheet and line it with baking parchment.
2. To make the pastry, sift the flour and salt on to a small sheet of baking parchment.
3. Heat the butter and water in a pan very gently until the butter melts. Increase the heat and bring the pan to the boil. Remove the pan from the heat and add all the flour. Beat vigorously with a wooden spoon until the flour is incorporated.
4. Return the pan to low heat, then beat themixture until it leaves the sides of the pan and forms a ball. Set the pan aside and allow to cool for 2-3 minutes.
5. Add the beaten eggs a little at a time, beating well after each addition, until you have a smooth, shiny paste, which is thick enough to hold it’s shape.
6. Spoon the choux pastry into a piping (pastry) bag fitted with a 2.5cm/1in plain nozzle. Pipe 10cm/4in lengths on to the prepared baking sheet. Use a wet knife to cut off the pastry at the nozzle.
7. Bake for 25-30 minutes, or until the pastry fingers are well risen and golden brown in colour. Remove from the oven
8. Make a neat slit along the side of each to release the steam. Lower the oven temperature to 180○C/350○F/Gas mark 4 and bake for a further 5 minutes. Cool on a wire rack.
9. To make the filling, whip the cream with with the icing sugar and vanilla extract until it just holds it’s shape. Spoon into a piping bag fitted with a 1cm/0.5in plain nozzle and use to fill the éclairs.
10. Place the chocolate and water in a small bowl set over a pan of simmering water until melted. Remove from heat and gradually stir in the butter. Dip the top of each éclair in the melted chocolate, then place on a rack. Leave in a cool place until the chocolate is set. Best served within 2 hours of making, but can be chilled for 24 hours if required.