Ingredients (to make 8 chocolate éclairs)
- 60g butter, chopped
- 160ml cold water
- 100g plain flour
- 3 eggs
- 300ml thickened cream
- 1 teaspoon vanilla extract or seeds from one vanilla bean
- 1 teaspoon caster sugar
- 100g milk or dark chocolate, chopped
- 15g butter
To make the choux pastry
Combine butter water in a saucepan over medium heat. Cook for 3 to 4 minutes or until butter has melted and mixture just starts to boil.
Reduce heat to low. Add flour. Cook, stirring, for 2 to 3 minutes or until mixture comes away from side of pan and forms a ball. Set aside for 5 minutes to cool slightly.
Lightly beat eggs together and reserve roughly 2 teaspoons for later. Using a wooden spoon, gradually beat in remaining egg until well combined and mixture forms a glossy dough (mixture should drop from the spoon).
Spoon dough into a piping bag fitted with a 1cm plain nozzle. Pipe 12cm long logs, 6cm apart, onto prepared trays. Brush with reserved egg.
Bake 1 tray of éclairs for 5 minutes. Reduce heat to 180°C/160°C fan-forced. Bake for 8 to 10 minutes or until golden and puffed. Using a small knife, carefully cut éclairs in half horizontally.
Return to oven, cut-side up. Bake for 5 minutes to dry out centres. Cool on tray. Increase temperature to 220°C/200°C fan-forced. Repeat with remaining tray.
Using an electric mixer, beat cream, vanilla and sugar until firm peaks.
Place the chocolate and butter in a medium heatproof bowl over a saucepan of simmering water (make sure the bowl doesn’t touch the water). Stir occasionally with a metal spoon until the chocolate and butter is completely melted and well combined.
Spread cream evenly over éclair bases. Spread chocolate over the top of the éclair tops. Place the chocolate coated half over the cream covered half. Refrigerate for 20 minutes or until chocolate has set. Enjoy!