Friday, 15 August 2014

Éclairs

Originating from France, the Éclair made from Choux pastry, can be filled with whatever you fancy. Mainly fresh cream or Crème Pâtissière ( a fancy word for custard). Also, did you know the word Éclair in French means 'flash of lightning' which I guess is pretty fitting as it's eaten in a flash.


As I had not seen my friend for quite a while, she kindly invited me over to her house for some good catch up time, and a spot of baking and we had a go at baking these Eclairs which turned out delicious. They were crispy and golden on the outside, and when filled with a softly whipped Vanilla cream, these truly are irresistible.

Freshly baked Éclairs topped with milk chocolate

Ingredients
  •       75g butter
  •         125g plain flour
  •         3 eggs
  •         500ml double cream
  •         1 tbsp icing sugar
  •         1 tsp Vanilla extract
  •         150g chocolate


Method

    1.  Preheat the oven to gas 6/ 200°C

    2.  Melt the butter in a pan with 200ml cold water and bring to the boil. Quickly add the flour and stir with a wooden spoon until a dough forms

     3. Lightly beat the eggs and add them into the flour and butter mixture constantly stirring until the mixture is smooth and glossy. Transfer to a piping bag.

   4 .   Pipe these éclairs onto baking parchment, cutting the end off with a wet knife. Bake for 20-25 minutes until golden. Slit each éclair and return to the oven for 5 minutes for the insides to cook.

   5 .   Put the cream in a bowl and whip into soft peaks then add the sifted icing sugar and vanilla. Transfer to a piping bag and pipe into the middle of the éclair once it’s cooled. Finish by topping with a chocolate of your choice. 



Although it can look daunting trying to make these, they’re actually pretty simple and require simple ingredients which you’ll probably already have in your kitchen. They also don’t take too long from start to finish which makes it good for last minute plans etc. So, go on give them a go!






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