Description
Creamy pastry puffs filled with vanilla custard and topped with a rich chocolate glaze. A delightful French dessert, perfect for any occasion.
Ingredients
Units
Scale
- 1 oz (28 g) unsalted butter, diced
- 4 oz (100 g) plain flour, sifted
- 1 tsp caster sugar
- 3 medium eggs, beaten
- Chocolate Glaze
- 1/2 cup (120 ml) double cream
- 1 tbsp soft light brown sugar
- 1 tsp vanilla extract
- 4 oz (100 g) dark chocolate (70%), chopped
- 1 oz (28 g) unsalted butter
Instructions
- Heat the milk and vanilla to boiling point.
- Meanwhile, whisk the egg yolks and caster sugar until pale, then stir in the cornflour.
- Pour the hot milk over the egg yolk mixture and whisk until smooth.
- Return to the pan and heat gently, stirring constantly, until thick.
- Put the thick custard into a clean bowl.
- Cover the surface with cling film and leave to cool completely.
- Heat oven to 428°F (220°C)/392°F (200°C) fan/gas 7.
- To make the pastry, heat the milk, butter and 4 tbsp water over a gentle heat until the butter melts.
- Increase the heat and bring to the boil, then remove from the heat and quickly beat in the flour, sugar and a pinch of salt.
- Keep stirring until the mixture is smooth, glossy and comes away from the sides of the pan.
- Allow to cool for a few mins, then gradually add the eggs, mixing well between each addition.
- Line a baking sheet with grease proof paper, then spoon the pastry mix into a piping bag fitted with a 2cm star nozzle.
- Pipe the pastry out with a good 2 cm distance between them.
- Bake for 15 mins or until golden brown and doubled in size.
- Leave to cool.
- For the glaze, heat the double cream, sugar and vanilla to boiling point.
- Put the chopped chocolate in a heatproof bowl and pour over the cream mixture.
- Stand for 2-3 mins, then add the butter and stir until smooth and glossy.
- Pipe in the creme patissiere with a long pointy pipe nozzle.
- Spread the chocolate glaze over the top of each eclair and leave to set before serving.
Notes
- For perfectly smooth pastry, ensure the dough is completely cool before adding the eggs. Adding warm eggs will result in a runny mixture.
- To prevent the eclairs from deflating, do not open the oven door during baking.
- Leftover custard can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 eclair
- Calories: 300
- Sugar: 25
- Sodium: 100
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 6
- Carbohydrates: 35
- Fiber: 2
- Protein: 4
- Cholesterol: 50