An éclair is an oblong pastry made with choux dough filled with a cream and topped with icing or chocolate. 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 cake flour
Pinch of salt
1 cup water
125 g butter
3 Jumbo eggs
Preheat oven to 200°C (fan assist 180°C) line a baking sheet with parchment paper.
In a saucepan heat the butter and water on med heat.
As it starts to boil, remove off heat add sifted flour and salt and stir vigorously until all incorporated, place back on low heat for 1 minute until the dough comes away from the sides of the saucepan.
Remove and place in mixing bowl to cool for 5 to 7 mins.
Beat in eggs one at a time until a thick glossy dough is reached.
Place dough in piping bag and using a star nozzle pipe cigars measuring 9 cm onto baking sheet.
Bake in oven for 25 to 30 mins until golden brown.
Remove and make a hole in the side of the puff to fill with your filling.
Return to switched off oven for 10 mins then cool completely on wire rack.
1 cup whipping cream
2 dessert spoons icing sugar
½2 tsp vanilla essence.
Beat all ingredients together and fill éclair.
Drizzle with chocolate ganache.
1 slab dark chocolate broken into pieces
3 tbsp cream,
Heat in microwave on 50% power stirring at 30 second intervals until smooth and glossy.
Drizzle over tops.
Makes 18 Eclairs.
Prepared, tried and tested by: Gail Haselsteiner
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