Delicious Soft Chocolate Eclairs made with butter
An éclair is an oblong pastry made with choux dough filled with a cream and topped with chocolate icing. The dough, which is the same as that used for profiterole, is typically piped into an oblong shape with a pastry bag and baked until it is crisp and hollow inside.
- 1 cup of water
- 120 g butter
- 1 cup cake flour
- 1 tablespoon castor sugar
- 3 Large eggs
- Drop vanilla essence
- Allow water, butter & vanilla essence to boil in a saucepan.
- Remove from heat add the cake flour and castor sugar and mix.
- Carry on mixing over very low heat until the paste form in a ball and the sides of the saucepan are clean.
- Place the ball in a mixing bowl and allow to cool.
- Once cool beat in the eggs one at a time, blending well after each addition with hand beater
- Pipe or spoon mixture onto a greased baking tray and bake in a preheated oven at 200 °C for 35 minutes or until golden brown. (Thermofan temperature)
- Serve with whipped cream or caramel
- Whipped cream and strawberries
- Whipped cream and bananas and chocolate on the top.
For Chocolate Icing Topping:
- 1 cup icing sugar (sieved)
- Add enough boiling water with a teaspoon to make a soft runny topping
- A drop vanilla essence
- 1 tablespoon cocoa
- Mix all the icing ingredients well together
- Spoon or drizzle with a teaspoon over the eclair.
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Prepared, tried and tested Feriel Sonday
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