Wednesday 7 November 2012

Mini Eclairs


Makes: 30
Prep: 30 mins
Cook: 30 mins

Ingredients
  • 75g/3oz butter
  • 100g/3½ oz plain flour
  • 3 eggs, lightly beaten
  • 600ml /1 pint double cream 
  • 200g/7oz dark chocolate 
  • 1 tbsp golden syrup 
  • You will need: a piping bag and nozzle
Method
  1. Preheat oven to gas mark 6 / 200°C(19O°C in a fan oven). 
  2. In a saucepan. melt butter with 200 ml /7 fl oz cold water and bring to boil. 
  3. As soon as it's boiling  remove from heat and tip in flour. Beat well to combine. 
  4. Then, whisk in eggs a little at a time to make a smooth, shiny dough that easily comes away from the sides of the saucepan.
  5. Pipe dough onto baking sheets lined with baking paper. You need éclairs about 5cm/2in long. 
  6. Cook for 20 mins till golden brown, then remove from oven and make a slit in sides. 
  7. Return to oven for 5 mins, till centres are cooked through and dry. 
  8. Leave to Cool completely. If making ahead of time, store in an airtight container, till ready to fill.
  9. ln a bowl, whisk 500 ml / 16 fl oz cream, till fairly stiff peaks. 
  10. Fill piping bag with cream then pipe éclairs with cream. ln a small saucepan, gently melt remaining cream with chocolate and syrup, till smooth. 
  11. Spoon over éclairs before serving.

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