Desserts
French
FrenchChocolate Eclairs
Classic choux pastry fingers filled with cream and topped with chocolate, shown three ways. The basic tier keeps it simple with squirty cream and a quick icing, while the ultimate folds in a proper creme patissiere and a glossy chocolate ganache.
Vegetarian
Better version
Butter-rich choux, whipped double cream filling and a real chocolate glaze.
Per serving£0.78
Total cost£6.20
Time1 hr 5 min
Ingredients for 8
- Choux
- 65 g strong white bread flour
- 50 g unsalted butter , cubed
- 75 ml water
- 50 ml whole milk
- 2 medium eggs , beaten
- Filling
- 300 ml double cream
- 1 tbsp icing sugar
- Topping
- 150 g milk chocolate , chopped
- 25 g unsalted butter , for the glaze
Method
- Bring the water, milk and butter to a rolling boil, then beat in the flour off the heat to form a paste.
- Return to a low heat for a minute to dry out, then cool slightly and beat in the eggs gradually.
- Pipe even fingers onto a lined tray and bake at 200C for 25-30 minutes, then cool with a pierced hole.
- Whip the double cream with the icing sugar to soft peaks and pipe into the split shells.
- Melt the milk chocolate with the butter until glossy and dip the tops to coat.
- Set in the fridge for 20 minutes before serving.
Equipment
- saucepan
- piping bag
- baking tray
- electric whisk
The three ways, side by side
Budget
Simple choux filled with squirty cream and a quick icing sugar glaze.
Better
Butter-rich choux, whipped double cream filling and a real chocolate glaze.
Ultimate
Craquelin-topped choux, vanilla creme patissiere and a mirror-shine dark ganache.
