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.
Behind Every Bake
Chocolate Eclairs
CATEGORY: Key products
COOK TIME: 30 minutes
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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.