Chocolate Eclairs
Oven Time : 30 minutes
www.odlums.ie
/recipes/chocolate-eclairs-2/
What you need:
For the Choux
- 200ml water
- 85g butter
- 115g plain flour
- Pinch of sugar
- Pinch of salt
- 3 medium free-range eggs
For the Filling
- 450ml double cream, whipped
For the Topping
- 200g Kelkin Hazelnut Chocolate Spread
- Chopped nuts
How to:
- Preheat the oven to 180C. Line a baking tray with parchment paper.
- Heat the water and butter in a saucepan until the butter has melted. Beat in the flour, sugar and salt until the mixture is smooth then continue to cook for 2-3 minutes.
- Remove from the pan then pop into a bowl and mix with a hand beater. Then leave to cool for a few minutes
- Beat in the eggs, one at a time, until smooth and glossy, then spoon the dough into a piping bag fitted with a medium size fluted nozzle
- Pipe 8 long lines onto a lined baking sheet. Bake for 30 minutes until golden and crispy. Remove from the oven and allow to cool.
- Fill the pastries with cream by piercing a small hole in the top at both ends and then piping in the cream
- For the topping spoon on the spread and top with the chopped nuts. Enjoy.
What you need:
For the Choux
- 200ml water
- 85g butter
- 115g plain flour
- Pinch of sugar
- Pinch of salt
- 3 medium free-range eggs
For the Filling
- 450ml double cream, whipped
For the Topping
- 200g Kelkin Hazelnut Chocolate Spread
- Chopped nuts
How to:
- Preheat the oven to 180C. Line a baking tray with parchment paper.
- Heat the water and butter in a saucepan until the butter has melted. Beat in the flour, sugar and salt until the mixture is smooth then continue to cook for 2-3 minutes.
- Remove from the pan then pop into a bowl and mix with a hand beater. Then leave to cool for a few minutes
- Beat in the eggs, one at a time, until smooth and glossy, then spoon the dough into a piping bag fitted with a medium size fluted nozzle
- Pipe 8 long lines onto a lined baking sheet. Bake for 30 minutes until golden and crispy. Remove from the oven and allow to cool.
- Fill the pastries with cream by piercing a small hole in the top at both ends and then piping in the cream
- For the topping spoon on the spread and top with the chopped nuts. Enjoy.
