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:

  1. Preheat the oven to 180C. Line a baking tray with parchment paper.
  2. 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. 
  3. Remove from the pan then pop into a bowl and mix with a hand beater. Then leave to cool for a few minutes
  4. 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
  5. 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.
  6. Fill the pastries with cream by piercing a small hole in the top at both ends and then piping in the cream
  7. For the topping spoon on the spread and top with the chopped nuts. Enjoy.

Chocolate Eclairs

CATEGORY: Key products
COOK TIME: 30 minutes
Chocolate Eclairs

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:

  1. Preheat the oven to 180C. Line a baking tray with parchment paper.
  2. 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. 
  3. Remove from the pan then pop into a bowl and mix with a hand beater. Then leave to cool for a few minutes
  4. 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
  5. 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.
  6. Fill the pastries with cream by piercing a small hole in the top at both ends and then piping in the cream
  7. For the topping spoon on the spread and top with the chopped nuts. Enjoy.

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