- Baker: Iona (@ionabaking)
- Makes: 12
- Prep time: 40 minutes
- Bake time: 30 minutes
- Total Time : 1 hour 35 minutes
- Flours used: Organic Plain Flour
Method
- 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!
