Makes 12 èclairs
Chocolate Orange Eclairs
65g Matthews Cotswold Plain flour
Pinch of salt
50g unsalted butter
2 large eggs
200ml double cream
5tsp icing sugar
1tsp vanilla extract
100 milk chocolate
Recipe created by Iona (@ionabaking) and inspired by Paul Hollywood.
One of my all-time favourite treats is an èclair and I was lucky enough to receive a 12-hole èclair tin for my birthday! Light choux pastry, filled with whipped cream and topped with chocolate (I chose orange flavoured chocolate)
- 1. First preheat the oven to 200°C/180°C Fan and grease the baking tray with butter.
- Sift 65g plain flour onto a sheet of grease proof paper.
- Measure 120ml water into a medium sized pan with a pinch of salt and 50g unsalted butter and heat until the butter completely melts (do not let the water boil and evaporate).
- Quickly bring the mixture to a boil and tip in the flour in one go. Remove the pan from the heat and beat with a wooden spoon to bring the dough together. Put the pan back on a low heat and beat the dough for around 1 minute to make a smooth, glossy dough ball.
- Tip the dough into a large mixing bowl and leave to cool until tepid.
- Beat 2 eggs, then gradually beat them into the dough.
- Spoon the pastry into a piping bag and pipe 12 x 10cm lengths onto your tray.
- Sprinkle the tray with a few drops of water and bake in the oven for 15 mins. Then reduce the oven to 170°C/150°C Fan and bake for 10 mins.
- Remove the tray from the oven and make a small hole in the side of each èclair to allow steam to escape.
- Return to the oven for a further 5 mins then transfer to a wire rack to cool completely.
- For the filling, whip 200ml double cream with 5 tsp icing sugar and 1tsp vanilla until stiff.
- Once the eclairs have cooled, cut down the length of one side and pipe in the cream.
- Melt 100g chocolate and pour over each eclair and leave to set before enjoying!